Poultry

Roasted Bacon Chicken Breast with Leeks
adapted from Cook with Jamie by Jamie Oliver

Ingredients:
-boneless, skinless chicken breast, as many as you need
-leeks, figure one leek for every two chicken breasts
-fresh thyme, a few springs for each chicken breast and some additional leaves for mixing with the leeks
-olive or another cooking oil, a few glugs
-butter, figure ~1 tsp for each chicken breast
-salt and pepper
-splash of white wine, if desired
-thick-cut bacon or pancetta, 2-3 slices for each chicken breast

Preheat oven to 400 degrees. Trim and wash one large leek for every two chicken breasts you plan to cook. Remove the outer leaves and slice into 1/4 inch slices.

Add the leek slices to a bowl, along with a few leaves of fresh thyme, a few glugs of oil, the butter, a pinch of salt and pepper, and a splash of white wine if you would like. Mix together.

For cooking, either use a snug-fitting baking dish or make a small pan out of foil for each chicken breast. Dump all of the leek mixture into the dish or partition out among the foil pans.

Wrap each chicken breast in the bacon or panchetta and place on top of the leek mixture. If you’re using the foil pans, try to pull the sides over the leeks to keep them from burning. Drizzle each breast with oil, place a couple of thyme sprigs on each, and cook for 30-35 minutes.