Pancetta chicken wraps

Pancetta chicken wraps

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(3 ratings)

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Cooking time

Prep: 30 mins - 35 mins

Skill level

Easy

Servings

Serves 4

These Italian snacks are a favourite for the BBQ and perfect for a Summer's lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
339
protein
44g
carbs
1g
fat
17g
saturates
6g
fibre
1g
sugar
0g
salt
2.76g

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

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Method

  1. Arrange a quarter of the pancetta slices in a row on a board, overlapping them slightly along their long sides. Put a chicken breast at one end so that it lies across the slices of pancetta, top with 3 sage leaves and sprinkle with a little sea salt and freshly ground black pepper. Wrap the chicken in the pancetta so that it is completely enclosed. Repeat to make 4 parcels altogether.
  2. Spoon the oil into a large heavy pan (a cast-iron sauté pan is ideal, or you could use a roasting tin). Put the pan on the barbecue and heat for 1–2 mins until hot, then lay the chicken parcels in the pan and cook for 7–8 mins on each side. The pancetta will become golden and crispy.
  3. Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for a couple of minutes. Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 mins, so it will cut more easily.

Recipe from Good Food magazine, August 2004

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Comments

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snoopy15's picture
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Delicious!!!

smudgy's picture
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very tasty mid week meal

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