Chicken strips with leek vinaigrette
For the vinaigrette, sweat the leek in a pan with the white wine, white wine vinegar and orange pepper for 5 minutes.
For the chicken, season to taste with salt and freshly ground black pepper. Heat the olive oil in a pan, then add the chicken strips and cook, stirring, for 5 minutes or until cooked through.
To serve, spoon the vinaigrette on to a plate, top with the chicken strips, then top with the slices of mozzarella.