Recipes
Date posted: 20/06/2018
Ingredients
| For the cannellini bean salad and lemon oil dressing: | |
| Napolina cannellini beans, washed and drained | 250g |
| Red onion, finely diced | ½ |
| Carrot, finely diced | 50g |
| Celery, finely diced | 50g |
| Red chilli, finely chopped | ½ |
| Rashers of pancetta, finely sliced | 2 |
| Napolina special selection extra virgin olive oil | 100ml |
| Lemon, juiced | 1 |
| Everyday Favourites dried parsley | 1 tbsp |
| Mint, roughly chopped | 1 tsp |
| Salt and black pepper | to taste |
| For the pancetta wrapped chicken: | |
| Farmstead chicken breast fillet - skin on | 2 |
| Sun-dried tomatoes, roughly chopped | 6 |
| Everyday Favourites basil | 1 tbsp |
| Rashers of pancetta | 6 |
| Rosemary sprigs | 2 |
Method
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For the chicken:- Preheat the oven to 190°c / 170°c Fan / Gas Mark 5. Make a cut in the side of the chicken breast but don't cut all the way through.
- Divide the sun-dried tomatoes and basil between the 2 chicken breasts and fold back together.
- Wrap each chicken breast with 3 rashers of pancetta. Add a rosemary sprig, and a milling of pepper.
- Cover loosely in foil, then pop into the oven for 15 minutes or until cooked through.
- Whilst the chicken is cooking, place the cannellini beans into a bowl.
- Add the red onion, carrot, celery and pancetta. In a separate dish, mix the chilli, lemon juice and extra virgin olive oil.
- Pour over the cannellini bean mix and give all the ingredients a really good stir so that all the flavours coat the beans.
- Mix in the mint, parsley, salt and pepper, give one last stir and serve.