意式煙肉焗雞胸肉 Roasted chicken breast with pancetta, leeks & thyme

Roasted-chicken-breast-with-pancetta,-leeks-&-thyme

份量Serve:  1

材料 INGREDIENTS
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
橄欖油 olive oil
2棵 麝香草 2 whole sprigs thyme

做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度
Preheat the oven to 200°C/400°F/gas 6.

2. 雞胸肉去皮放在碗內。清洗及修剪大蔥,去掉老葉,切成o.5厘米或1/4寸長。
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.

3. 在碗中加入大蔥,新鮮麝香草,1勺橄欖油,少量鹽,現磨黑胡椒和少量白酒,拌勻
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.

4. 將大蔥及其他醃料倒入焗盤內,把意式煙肉卷著雞胸肉,這樣除了可令雞肉增加風味亦能防止雞肉焗乾
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.

5.盡量將焗盤邊向雞肉方向屈摺以避免大蔥被燒焦。灑上橄欖油,放上數棵麝香草。於焗爐中層焗25至35分鐘
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.

More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-pancetta-leeks-and-thyme

Special thanks on translation: Ms Ida Lam

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