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
