Chicken Wrapped in Pancetta and Sage

This is a light but elegant main course to which you can add grilled peppers and olives.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

12 small plum tomatoes, halved		6 oz (170 g) mixed baby greens
3 tbsp olive oil, plus more to drizzle		1/3 cup olive oil
salt and freshly ground black pepper		1 1/2 tbsp cider vinegar
3 skinless and boneless chicken breasts		2 tsp chopped parsley
12 sage leaves		1 shallot, finely chopped
12 slices of pancetta, unrolled		1 tsp light brown sugar

directions

Prep: 1 hour Total: More than 60 min

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1
Preheat the oven to 300°F (150°C). Put the tomatoes into a roasting pan, drizzle with olive oil, and season 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 the greens and the roasted tomatoes, drizzled with the dressing.

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Chicken Wrapped in Pancetta and Sage

Ingredients

directions