For ➍200 g smoked pancetta slices
4 boneless chicken breast fillets
12 fresh sage leaves
1 tbs olive oil
4 small stems of tomatoes on the vine
Arrange a quarter of the pancetta slices in a row on a board, overlapping them slightly along their long sides. Put 3 sage leaves on the pancetta. 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.
[When there is enough time, wrap in plastic foil and put in the refrigerator for a few h or overnight. Take out of the refrigerator 30 m before cooking.
Remove the foil when ready to cook.]
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 m until hot, then lay the chicken parcels in the pan and cook for 7–8 m on each side. The pancetta will become golden and crispy.
Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for a couple of m.
Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 m, so it will cut more easily.
[Or: Pre-heat oven to 190°C. In an oven safe skillet, heat pan over medium-high heat, adding ½ tbs oil per chicken breast. Once the oil is sizzling, reduce heat to medium. Place the chicken breasts, seam side down, for approximately 5 m per side. Rotate until all sides are a nice golden brown. Pop the skillet in the oven for 5-10 m. Let stand for a few m.]
Serve with a plain risotto or large pasta.
[When there is enough time, wrap in plastic foil and put in the refrigerator for a few h or overnight. Take out of the refrigerator 30 m before cooking.
Remove the foil when ready to cook.]
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 m until hot, then lay the chicken parcels in the pan and cook for 7–8 m on each side. The pancetta will become golden and crispy.
Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for a couple of m.
Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 m, so it will cut more easily.
[Or: Pre-heat oven to 190°C. In an oven safe skillet, heat pan over medium-high heat, adding ½ tbs oil per chicken breast. Once the oil is sizzling, reduce heat to medium. Place the chicken breasts, seam side down, for approximately 5 m per side. Rotate until all sides are a nice golden brown. Pop the skillet in the oven for 5-10 m. Let stand for a few m.]
Serve with a plain risotto or large pasta.
