Chicken wrapped in Parma Ham with Roast Leeks
Difficulty : Super easy
Preparation time:
5m
Cooking time:
25m
This is a really nice way to liven up some chicken breasts with minimal effort, the parma ham gives a gorgeous flavour and keeps the chicken nice and moist inside. The roast leeks are also a great veg accompaniment which can be used in lots of other meals.
Ingredients
For 1 people (
)
Recipe
- 1 Chicken Breast
- 1 tablespoon(s) Olive Oil
- Black Pepper
- 2 slice(s) Parma Ham
- 2 Leek(s)
- 1 teaspoon(s) Fresh thyme leaves
- 50 mL White wine
- Sea Salt
Nutritional Facts (per serving)
- Kcal: 498 kcal
- Sugars (g): 6g
- Carbs: 27g
- Fat: 22g
- Saturated fat (g): 4g
- Proteins: 41g
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Directions
- Preheat the oven to 200 C.
- Wash, trim, and slice the leeks into 1cm rounds.
- Put the leeks into a big bowl and scatter over some fresh thyme leaves. Pour in the white wine and add a lug of olive oil. Season well with sea salt and freshly ground black pepper and mix everything together well.
- Using a large square piece of tinfoil, scrunch up the sides to make a rectangular tin foil tray to put the leeks into.
- Place the tin foil tray in a roasting tray or ovenproof dish and then tip the leeks into the tin foil tray.
- Wrap the chicken breast in two slices of parma ham so that the chicken is well covered. Place the wrapped chicken breast on top of the leeks in the tin foil tray.
- Bake in the oven for about 25 minutes until the leeks are soft and tender and the chicken is cooked.
- Carefully tip everything out of the tinfoil tray and onto your plate, making sure not to lose any of the lovely juices! Serve immediately.
