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.
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