Pancetta Chicken Wraps With Roasted Tomatoes

Total Time
35mins
Prep 15 mins
Cook 20 mins

Simple but impressive looking! A cast iron pan is recommended and therefore can be made on the barbecue as well as the stove. A roasting tin can also be used.

Ingredients Nutrition

Directions

  1. Arrange a quarter of the pancetta slices in a row on a cutting board, overlapping them slightly along their long sides.
  2. Put a chicken breast at one end so that it lies across the slices of pancetta. Top with 3 sage leaves and season with salt and pepper.
  3. Wrap the chicken in the pancetta so that it is completely enclosed.
  4. Repeat steps 1-3 with the remaining three chicken breasts.
  5. Heat the oil in the pan for 1-2 minutes until hot, then lay the chicken parcels in the pan and cook for 7-8 minutes, turning occasionally to cook on all sides. The pancetta will become golden and crisp.
  6. Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for 2-3 minutes.
  7. Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 minutes so it will cut more easily.
  8. *NOTE: Try to find small tomatoes that are still on the vine. You'll want 4-5 per stem for each serving.

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