Roasted Chicken Breast Wrapped in Prosciutto with Leeks and Thyme

I'm not really a big fan of eating a big hunk of chicken breast. It can be so dry and bland. But THIS. This is good. Also, I'm falling in love with leeks. And I also can't get over how great fresh herbs taste. Awesome.


Roasted chicken breast wrapped in prosciutto with leeks and thyme

Preheat oven to 400 degrees. Put 1 skinless, boneless chicken breast in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 1/4 inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a glug of olive oil, a Tablespoon of butter, a pinch of sea salt and freshly ground black pepper and a small swig of white wine. Toss together. Place the leek mixture in a piece of aluminum foil. Wrap chicken in several pieces of smoked prosciutto and place over the leeks. Fold the foil up over the sides of the chicken. Drizzle with olive oil and put a couple whole thyme leaves on the top. Bake for 25-35 minutes.