Jo Pratt's Roast Chicken Breast with Squash, Leeks and Pancetta

If you can't get hold of any sliced pancetta, you can use thinly sliced smoked streaky bacon instead.

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   1. Preheat your oven to 200C/gas 6. Season the chicken with salt and pepper and lay a couple of sage leaves on top of each one.
   
   2. Take 3 pieces of pancetta, wrap around one of the chicken breasts, over the top of the sage leaves, keeping the join of the pancetta at the base of the breast. Repeat with the remaining three chicken breasts.
   
   3. Toss the butternut squash and leeks in a roasting tray and season with salt and pepper. Dot the butter over the top, and pour over the wine. Place the pancetta-wrapped chicken breasts on top and then drizzle some olive oil over the whole lot.
   
   4. Place in the oven for about 30 minutes before adding the tomatoes on the vines.
   
   5. Roast for a further 10 minutes before removing the chicken and tomatoes from the tray and keep in a warm place for the chicken to rest. Stir the butternut squash and leeks, and continue to cook for 5-10 minutes, until the vegetables are nicely tender and becoming golden on top.
   
   6. Spoon the veg onto plates and place the chicken, either whole or sliced into three on top. Finish by sitting the cherry tomatoes on the side and serve with the crunchy baked potatoes.