Breast of chicken with pancetta
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Easy
- October 2008

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Serves 4
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Hands on time 15 mins, 15-20 mins cooking time
This chicken with pancetta recipe is a simple dish perfect for any dinner party.
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Gluten-free recipes
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Ingredients
- 4 chicken supremes or chicken breasts (see tip)
- Knob of butter
- 12 pancetta slices
For the creamed leeks
- Knob of butter
- 1 small onion, diced
- 1 garlic clove, crushed
- 4 leeks, washed and diced
- 2 fresh thyme sprigs, leaves picked
- 4 tbsp white wine
- 142ml pot double cream
- 1 tbsp chopped fresh parsley
Method
- Preheat the oven to 220°C/fan200°C/gas 7. For the leeks, heat a pan, add the butter and sauté the onion and garlic for 2-3 minutes. Stir in the leeks and thyme, then add the wine and cream. Bring to the boil, then simmer for 10 minutes.
- Meanwhile, fry the chicken supremes or breasts in butter for 3-4 minutes each side. Transfer to a baking tray and top with the slices of pancetta. Bake in the oven for 15-20 minutes, until cooked through.
- Season the leeks and stir in the parsley. Divide between warmed plates and top with the chicken.
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delicious. tips
A chicken supreme is a breast with the cleaned wing bone left attached. You can use boneless chicken breasts instead.
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