Preheat the oven to 200'C.
Season the chicken breasts with salt and pepper.
Heat a frying pan to hot and add a drizzle of olive oil. Add the chicken to the pan and colour on both sides.
Place the chicken on a baking tray, transfer to the oven and finish cooking for 8-10 minutes.
Peel and dice the shallot and the garlic. Pick and chop the parsley. Chop the chard and the leeks wash well.
Heat a pan to hot and add a drizzle of olive oil and the butter. Add the chard and the leeks to the pan and season with salt and pepper. Sweat for a couple of minutes before adding the shallots and the garlic. Sweat until soft and then add the chicken stock to the pan. Cook over a medium heat until all of the liquid has reduced.
For the rice: rinse the rice until cold running water until the water runs clear. Place the rice in a large pan with the water, flaked almonds and two pinches of salt. Bring to the boil and then reduce to a simmer. Cook for 15-20 minutes until all of the water has been absorded.
To serve: use stainless steel rings to plate the rice. Spoon the chard and leek sauce around the rice and place the chicken on top to serve.
«Try making this recipe using guinea fowl, venison or salmon.»