Pancetta chicken wraps
These Italian-style parcels wrap chicken breasts in smoked pancetta with fresh sage. They are pan-cooked until the pancetta is crisp and golden, then served with warmed vine tomatoes. Ideal for a barbecue or a light summer meal, this dish is ready in about 35 minutes and serves four people.
Ingredients
- 200g pack smoked pancetta slices
- 4 boneless chicken breast fillets
- 12 fresh sage leaves
- 1 tbsp olive oil
- 4 small stems of tomatoes on the vine
Method
- On a board, lay a quarter of the pancetta slices in a row, overlapping them slightly lengthways. Position one chicken breast at the end, place 3 sage leaves on top, and season with sea salt and black pepper. Encase the chicken fully in the pancetta. Repeat the process to create four parcels.
- Add 1 tbsp olive oil to a large, heavy pan, such as a cast-iron sauté pan. Place the pan on the barbecue to heat for 1–2 mins. Once hot, add the chicken parcels and cook for 7–8 mins on each side until the pancetta is golden and crispy.
- Take the chicken parcels out and place the vine tomatoes in the pan, shaking them to coat in the juices. Warm them through for a couple of minutes. Put the chicken back into the pan, remove from the heat, and allow it to rest for about 10 mins before slicing.
Nutrition (per serving)
Calories339 kcal
Fat17 g
Saturates6 g
Carbs1 g
Fibre1 g
Protein44 g
Sodium1104 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisineitalian
