- 5 tbsp cream cheese
- 2 garlic clove, crushed
- 1 tbsp chopped or frozen parsley or ½ tbsp dried
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 skinless chicken breast
- 6 slices pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- oil, for brushing
Heat oven to 190C/170C fan/gas 5. Mix together the cream cheese, garlic and herbs with some seasoning. Cut a slit in the side of each chicken breast, ensuring you don’t pierce through the other side. Using your fingers, make a bigger pocket and stuff the creamy mix inside. Season the chicken breasts, then wrap 3 slices of pancetta around each, covering the pocket tightly.
Put on a baking tray, brush with a little oil and bake for 18-20 mins until cooked through.