Pancetta wrapped chicken with cannellini bean salad
Serving suggestion
Chicken wrapped in salty pancetta rounded off with a delicious cannellini bean salad. A great way to contribute to your five-a-day.
Serves: 2
Prep time: 15 mins
Cooking time: 25 mins
2 chicken breasts, skin on ideally
6 sun-dried tomatoes, roughly chopped
1tbsp chopped basil
6 rashers of pancetta
2 rosemary sprigs
250g Napolina Cannellini Beans
½ red onion, finely diced
50g carrot, finely diced
50g celery, finely diced
½ red chilli, finely chopped
2 rashers of pancetta, finely sliced
100ml Napolina Special Selection Extra Virgin Olive Oil
Juice of 1 lemon
1tbsp parsley, roughly chopped
1tspn mint, roughly chopped
Salt and black pepper for seasoning
1. Preheat the oven to 190°C/ gas mark 5.
2. Make a cut in the side of the chicken breast but don't cut all the way through. Divide the sun-dried tomatoes and basil between the 2 chicken breasts and fold back together.
3. Wrap each chicken breast with 3 rashers of pancetta. Add a rosemary sprig, and a pinch of pepper. Cover loosely in foil, then pop into the oven for 15 mins.
4. Whilst the chicken is cooking, place the cannellini beans into a bowl. Add the red onion, carrot, celery and pancetta.
5. In a separate dish, mix the chilli, lemon juice and extra virgin olive oil. Pour over the cannellini bean mix and give the ingredients a really good stir so that all the flavours coat the beans.
6. Mix in the mint, parsley, salt and pepper, give one last stir and serve.
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