Chicken wrapped in pancetta and sage
 | serves 6 |
 | prep 20 mins cook 1 hr 15 mins |
Ingredients:
12 baby plum tomatoes, halved
3 tbsp olive oil, plus extra to drizzle
salt and freshly ground black pepper
3 large boneless skinless chicken breasts
12 sage leaves
12 slices of pancetta or Parma ham
baby salad leaves, watercress, or rocket
For the dressing
90ml (3fl oz) olive oil
2 tbsp cider vinegar
2 tsp chopped flat-leaf parsley
1 shallot, finely chopped
1 tsp brown sugar
salt and freshly ground black pepper
Prepare Ahead:
The chicken can be wrapped 1 day in advance, covered with cling film and chilled. The dressing can be made up to 1 week in advance and stored in an airtight container in a refrigerator.
Preparation:
1 - Preheat the oven to 150°C (300°F/Gas 2). Put the tomatoes into a roasting tin, drizzle with olive oil, and season to taste with salt and pepper. Roast in the oven for 1 hour, or until slightly dried and caramelized.
2 - To make the dressing, place the ingredients in a small bowl and whisk together until thickened slightly. Season to taste with salt and pepper.
3 - Cut each chicken breast into 4 pieces. Top each with a sage leaf, then wrap as tightly as possible with a piece of pancetta.
4 - Heat the olive oil in a large frying pan and brown the chicken pieces on each side. Lower the heat and continue to cook the chicken, turning, for 10 minutes, or until cooked through.
5 - Serve the chicken with salad leaves and the roasted tomatoes, and drizzle over a little dressing.
The Cooking Book Copyright © 2008 Dorling Kindersley
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