Sunday Supper: Pancetta-Wrapped Chicken Breast With Leeks And Thyme Recipe
- 1 chicken breast, skin removed
- 1 large leek
- A few sprigs fresh thyme
- A pour of olive oil
- 1 tablespoon butter
- Pinch of sea salt
- Black pepper, freshly ground
- A swig of white wine
- 7 slices pancetta
- Preheat oven to 400u0b0F with rack centered. Meanwhile, place chicken breast (or breasts) in a bowl. Wash and trim the leek, remove outer leaves, and cut it into 1/4-inch pieces. Add leek to bowl along with a few leaves from one of the thyme sprigs, the olive oil, the butter, a pinch of salt and pepper, and the white wine. Toss everything together.
- Add leek flavoring mix to a snug baking dish. Wrap chicken in the pancetta and place in dish. Drizzle with olive oil and add a couple thyme sprigs to the dish. Cook in center of oven for 25 to 35 minutes.
chicken, leek, thyme, pour of olive oil, butter, salt, black pepper, white wine, pancetta
Taken from www.seriouseats.com/recipes/2008/04/pancetta-wrapped-chicken-breast-with-leeks-and-thyme.html (may not work)