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Roasted Chicken Breast with Leeks and Potatoes

Roasted chicken breasts stuffed with truffles, served alongside blanched and sautéed leeks, potatoes, and pancetta in a light butter sauce.

ChickenDinnerPoultryPancettaTruffle
Estimated Nutrition
Calories
829
kcal / serving
1658 kcal total
Carbs
13.4g
per serving
26.8 g total
Fat
61.3g
per serving
122.5 g total
Protein
56.2g
per serving
112.4 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
one knob
Meat
2
piece
Chicken Breast
wing and skin on
200
g
Pancetta
thinly sliced
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
sprig
Chervil
fresh
OilsFats
15
ml
Olive Oil
Vegetables
2
piece
Winter Truffle
small, thinly sliced
3
piece
Leek
baby, thinly sliced
200
g
New Potatoes
sliced 0.5cm thick

Method

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