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Roasted pancetta-wrapped chicken with tomato and tarragon salad

Name: Roasted pancetta-wrapped chicken with tomato and tarragon salad
Yield: 4
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

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

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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

Preheat the oven to 200°C.

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.

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

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.