Ingredients:
12 slices pancetta
4 chicken breasts, skinned
8 sage leaves
4 small vines of cherry tomatoes
3 large leeks, thinly sliced
1 small-medium butternut squash, peeled and coarsely grated
50 g butter
250 ml white wine
Olive oil for drizzling
Salt And Pepper
[Source: Mail Online]
How To Make:
1. Preheat oven to 200C degrees.
2. Season chicken with salt and pepper, add a few sage leaves on top.
3. Take 3 pieces of pancetta, chicken wrap from the top leaves of sage. Do it on all the chickens.
4. Grease a roasting tray with butternut squash, add salt and pepper well. Pour the wine, then put the chicken on a tray. Drizzle with olive oil, then bake in oven for 30 minutes.
5. After that, enter the tomatoes on a roasting tray. Bake again for 10 minutes.
6. Remove the chicken and tomatoes from the roasting tray, place it on serving plates.
7. Toss butternut squash with leeks until soft. Then place the chicken side.
8. Serve.
Related posts:
