Roasted pancetta-wrapped chicken with tomato and tarragon salad

April 12, 2013 (Last Updated: January 11, 2019)

TO DRINK (F&HE): Go for De Morgenzon Chenin Blanc 2005

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Roasted pancetta-wrapped chicken with tomato and tarragon salad

Serves: 4
Cooking Time: 30

Ingredients

  • 2 slices pancetta
  • 2 chicken breasts
  • 50ml olive oil
  • 4 tomatoes, peeled, seeded and sliced
  • 20ml tarragon, chopped
  • 200ml tomato cocktail
  • salt and freshly ground black pepper, to taste
  • 4 slices toasted ciabatta

Instructions

1

Preheat the oven to 200°C.

2

Wrap the pancetta around the chicken and secure with cocktail sticks. Sear the chicken in olive oil for a few minutes, then bake in the oven for 20 minutes. Set aside to cool slightly.

3

Mix the tomatoes, tarragon and tomato cocktail, and season. Slice each chicken breast crosswise at a diagonal angle into four or five segments.

4

To serve, place the warm chicken segments on the tomato and tarragon mixture, and place a slice of ciabatta toast on the side of each plate.

Notes

If you can’t find tarragon, use fresh sage.

 

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April 12, 2013 (Last Updated: January 11, 2019) By
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