|1塊 天然飼養雞胸肉||1 higher-welfare chicken breast|
|1條 大蔥||1 large leek|
|數條新鮮麝香草||a few sprigs fresh thyme|
|1勺橄欖油||1 good lug olive oil|
|海鹽||1 pinch sea salt|
|現磨黑胡椒||1 pinch freshly ground black pepper|
|少量白酒||1 small swig white wine|
|4片 天然飼養意式煙肉||4 slices higher-welfare pancetta|
|2棵 麝香草||2 whole sprigs thyme|
Preheat the oven to 200°C/400°F/gas 6.
Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces.
Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together.
Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks.
Try and bend the sides of the tray in towards the chicken so the leeks don’t burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
Special thanks on translation: Ms Ida Lam