Stuffed chicken breast wrapped in pancetta

This is a delightful dish that looks as impressive as it tastes and has become a real favourite down on the farm. It is a great opportunity to show off your produce combining pancetta with home reared chicken and fresh vegetables and herbs from the garden. Do not worry if you have not managed to produce all the ingredients yourself just make sure you buy the freshest organic substitutes so you still get the very best flavour possible.

Ingredients (Serves 4)

4 medium sized chicken breasts- Home reared if possible but if not the organic is a must
16 slices of pancetta- Again home cured is best but if not a good quality is essential
8 slices of soft cheese- Brie, telagio and chaussee are all perfect
4 sprigs of fresh thyme
2 leeks
12 small potatoes
2 carrots

Method.

For the chicken.

Slice the chicken breast long ways three quarters of the way through
Place two good sized slices of cheese and a sprig of thyme inside the chicken breast
Lay four slices of pancetta side by side and place the stuffed chicken breast on top
Carefully roll the chicken breast so the pancetta is wrapped tightly around
Repeat the process for the remaining chicken breasts

Heat a few tablespoons of oil in a large frying pan and add the chicken and cook for 3 minutes each side.
Transfer to an oven, preheated to 190 degrees or gas mark 5 for 20 minutes

For the vegetables.

Give all the vegetables a good as to remove any dirt and bugs from the garden
Gently boil the potatoes in rumbling water for approximately 20 minutes or until soft
Peel, top and tail the carrots and slice into strips
Remove the tops of the leeks but leave the root end on
Slice in half long ways and then long ways again so you en up with 8 long thin pieces per leek
Steam the leeks and carrots for approximately 10 minutes or until they begin to soften.
Once the chicken has cooked through remove from the pan and set aside to rest.
Heat the pan on the hob and ad the pre steamed leeks and carrots, cook hot for a few minutes allowing the vegetables to get some colour and absorb the juices from the chicken.
Add a good knob of butter and a handful of chopped chives to the potatoes.

To serve.

Cut each chicken breast into three slices and stand each slice up on the plate
Add a few potatoes an a good amount of the browned leeks an carrots
Pour a little of the remaining cooking liquid from the pan over the chicken and serve