Ingredients:2 chicken breasts, 2 leeks, pancetta, white wine, unsalted butter, fresh thyme, olive oil, sea salt, freshly ground black pepper.
Note: I double the ingredients to serve 2 people.
Place the chicken breasts in a large bowl. Add the chopped leek, thyme, butter and a couple glugs of white wine and olive oil. Mix together and leave to stand for a few minutes.
Using tinfoil make 2 trays to hold the chicken breast and leeks. Fold the sides in to stop the leeks burning.
Take the chicken breasts out of the leek and wine mix and wrap each breast in 8-12 rashers of pancetta.
Divide the leek mixture amongst the tin foil trays and place the chicken breast on top. Finally add a couple sprigs of fresh thyme to each chicken breast, drizzle with olive oil and cook for 20-25 minutes.
This has to be one of the simplest and quickest recipes I’ve done so far and to be honest I was glad of a break from the stresses and complications of the challenge.
The recipe is simple in it’s execution and produced a really tasty, juicy dish. The pancetta was crispy, crunchy and had a lovely saltiness that complimented the sweetness of the leeks and wine.
I would definitely recommend this recipe and I’m sure it’ll become one of my regular favourites.