Roasted chicken breast
A delicious roast

Roasted chicken breast

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Ingredients

Adjust Servings Per Person:
2 lbs Chicken Breast
200g Oatmeal
1 Haricots verts trimmed
4 Eggs
10g Cinnamon
10g Black Pepper

Nutritional information

20g
Protein
15g
Carbs
7g
Fat
5g
Sodium
300
Calories
20g
Sugars

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Features:
  • Spicy
  • Vegan
Cuisine:

Why save a good-old roast for the weekend? This mini roast chicken for one rules any day

  • 30 min
  • Serves 5
  • Hard

Ingredients

Directions

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Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tin foil tray.

Preheat the oven to 200°C and 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 the 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 and toss together. Place your leek and flavorings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavor the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don’t burn during cooking. 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.

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