CHICKEN AND PANCETTA ROAST WITH LEEKS

CHICKEN AND PANCETTA ROAST WITH LEEKS

December 23, 2016

*Recipes portioned for single serving

Please wash all produce prior to cooking.

Ingredients:

Provided:

  • Chicken breast
  • Leek
  • A few sprigs of fresh thyme
  • 3 tablespoons of white cooking wine
  • 4 slices of pancetta 

Needed:

  • 2 tablespoons of olive oil
  • Salt and pepper

Instructions:

  1. Preheat oven to 400°. Remove any extra skin or fat from breast. Place breast in a bowl.
  2. Remove outer leaves of leek, then slice into 1/4 inch pieces and add to bowl.  
  3. Add a a few thyme leaves, 2 tablespoons of olive oil, white cooking wine, a pinch of sea salt and freshly ground black pepper. Toss together. Here's a video explaining how to slice leeks.
  4. Place the chicken and flavorings from the bowl on a cooking tray, the wrap the chicken in pancetta. This will not only flavor the chicken but also protect it while it cooks.
  5. Drizzle with olive oil, place a remaining thyme sprigs on top and cook in the middle of the over for 25 to 30 minutes. Enjoy!

 

 



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