Wrapped chicken breast in finely sliced prosciutto gently roasted on a bed of leeks and thyme is not only a perfect alternative quick Sunday-style roast, but it is a great for any night of the week.
A total of 6 ingredients used to make these impressive number and only 35 minutes maximum in the oven. The prosciutto wrapped around the chicken keeps it moist and succulent, whilst its saltiness provides great flavour for the leeks. My organic chicken breast was huge so I had half for supper and half for cold the next day on a bed of lettuce.
Tip* Thyme is a great super-herb, it has a carminative effect on the body, it is brilliant at reliving irritability, dryness in the respiratory system and is great for treating gum disease and infections. Leeks are part of the allium family (garlic and onion) they contain organo-sulphur compounds which may help the body speed production of carcinogen-destroying enzymes in the body.
Hope you enjoy this number
1 Leek, finely chopped, 1/2cm slices
2 Tbsp Coconut Oil
4-5 Sprigs of Fresh Thyme
Fresh ground Pepper
1 Organic Chicken Breast
4 Slices of Prosciutto
- Pre-heat oven to 190c. In a small roasting tin add sliced leeks, coconut oil, could sprinkling of freshly ground pepper and half the leaves from the thyme sprigs. Carefully wrap the chicken in the four slices of prosciutto ensuring that it is all covered. Pop on the bed of leeks. Bunch the leeks up around chicken.
- Whack in the oven for 25-35 minutes depending on the size of the chicken breast.
- Once cooked leave to sit for 5 or so minutes. Serve sliced into thick chunks with the rest of the fresh thyme leaves on top.