Saturday, 14 July 2012

Pancetta-wrapped chicken

This recipe I took from one of those little recipe cards from Sainsbury's Live Well for Less, and adjusted to the contents of my fridge. It was simple and quick and quite light and tasty, after a long day.


Fresh Basil
6 slices Pancetta
2 chicken breasts
olive oil
1 red onion, finely sliced
1 green pepper, sliced
cherry tomatoes, halved


1. Pre-heat the oven to gas mark 4 (180 oC) (How do you do degrees on a keyboard?). Lay 4-5 basil leaves on top of 3 over-lapping slices of pancetta and neatly wrap around 1 chicken breast, repeat for the other.

2. Heat the oil in a frying pan and cook the chicken for 3-4 minutes on each side until the pancetta is crisp and the chicken is golden.. Transfer to a baking tray, with the halved cherry tomatoes, and cook in the oven for 10-15 minutes until the chicken is cooked through, then leave to rest. 

3. Meanwhile, add the onion and pepper to the frying pan. Cook for about 10 minutes over a medium heat. 

4. Serve with rice cooked with raisins, or as the recipe stated cous-cous cooked with dried apricots, and maybe some tzatziki on the top, which I didn't have, but I do know how to make - that's for another day!

Pancetta-wrapped chicken

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