Roasted chicken breast with pancetta, leeks and thyme.

This is a cute little dinner for one. Or perfect for two with a larger chicken breast.
Eaasy to throw together for a mid week dinner…adulterated from Jamie Oliver.

You need for you (and Bradley Cooper on a diet ):

1 large chicken breast
1 large leek
a few sprigs fresh thyme
1 good lug olive oil
1 pinch sea salt
1 pinch freshly ground black pepper
1 small swig white wine
4 slices pancetta
olive oil
2 whole sprigs thyme

•    Slip on a Vuitton PJ’s
•    Pull on Ugg boots.
•    Guzzle wine.
•    Preheat the oven to 200°C/400°F.
•    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 a 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 for yourself and the chicken. Toss together.
•    Place the leek and herbs into an oven 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. A bit like a Celine parka.
•    Place the chicken and pancetta on top of the leeks.
•    Drizzle with olive oil, and accessorize with whole thyme sprigs on top.
•    Cook in the middle of the oven for 25 to 35 minutes.
•    Yum