Roasted Chicken Breast with Bacon, Leeks & Thyme
Served with Buttery Leek Diane Sauce
This bacon wrapped chicken is chicken breasts seasoned with leek, garlic & white wine, then wrapped in bacon and baked until crispy. An easy chicken dinner with only 10 minutes of prep time. It looks so impressive, but requires very little effort. It’s great for a casual weekend dinner, yet looks fancy enough for company.
Serve 2
Effort: Easy
Prep: 10 mins
Cook: 30 mins
Gluten free
Ingredients
2 chicken breast
2 leeks
1 garlic clove, chopped finely
a few sprigs fresh thyme
olive oil
1/3 cup white wine
2 slices of bacon
Salt & black pepper
100ml Diane sauce with buttery leek
Instructions
Preheat the oven to 200c/ 180c fan.
Trim and wash the leeks, remove the outer leaves, then slice it into ¼ inch pieces. Add the leeks to a bowl with the garlic, leaves of a few sprigs of fresh thyme, 1 tbsp of olive oil, a pinch of salt and freshly ground black pepper and the white wine, toss together.
On a cutting board, trim the chicken breasts then make 4 slits across each breast making sure you don’t slice all the way through. Add the chicken to the bowl of leeks and toss everything together rubbing the flavouring into the chicken. Leave to stand for 5 minutes.
Place your leek and flavourings from the bowl into a baking dish, then wrap the chicken breast in the slices of bacon. This will not only flavour the chicken but also protect it while it cooks.
Place the chicken on top of the leeks, drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
Once cooked warm the buttery leek Diane sauce and pour over the top of the chicken before serving.
Hints & tips
Chicken - Slicing the chicken breast helps shortening the cooking process and making sure the chicken is cooked all the way through. Be sure that each piece is roughly the same size so it will cook evenly. You’ll want to avoid using a thick cut bacon for this recipe as it will take much longer to cook.
You can use chicken thighs for this recipe if you prefer. No need to slice them before wrapping in bacon.
Easy swaps - No white wine to hand? Swap for chicken stock instead.
Swap fresh thyme for dried: This recipe roughly calls for 1 tsp fresh thyme so swap for 1/4 tsp of dried thyme.
Serving suggestion - Serve over a bed of mash for a cosy filling dinner. For a lighter version serve with green veggies.
Portion size - Serves 2. Recipe will easily double.
Storage - Store in the fridge for 3 days. Suitable for freezing.
