Chicken Roulade with Honey, Leeks and Potatoes

For the chicken: Peel 800 grams (1 3/4 pounds) potatoes and cut into small cubes. Rinse and halve bell peppers, remove seeds and ribs, and cut into tiny cubes.

For the vegetables: Rinse leeks, cut in half lengthwise and then cut into strips.

With a sharp knife, cut each chicken breast in half lengthwise. Place chicken on work surface and flatten slightly using a rolling pin or flat mallet. Season with salt and pepper. Roll chicken pieces and secure with toothpicks.

Heat 2 tablespoons olive oil and 1/2 tablespoon butter in a skillet. Saute chicken rolls over medium heat about 8 minutes until browned. Add lemon juice and simmer until reduced slightly. Remove chicken from heat and keep warm.

Add 2-3 tablespoons water to skillet and stir to loosen browned bits. Add leeks, cover and steam 3-4 minutes over medium heat. Add honey, stir and bring to boil briefly. Remove from heat and season with salt and pepper.

In another skillet, heat 2 tablespoons vegetable oil and saute potato cubes gently over medium heat. Turn potatoes, cover and allow potatoes to steam. When potatoes are almost done, add diced bell peppers and stir. When potatoes are tender, season with salt, pepper and chopped leeks. Bell peppers may be crisp-tender. Remove from heat.