Pancetta Chicken Wraps With Roasted Tomatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 200 g pancetta, slices (smoked)
• 4 boneless skinless chicken breasts
• 12 fresh sage leaves
• salt and pepper, to taste
• 1 -2 tablespoon olive oil
• 16 -20 cherry tomatoes (*see note below)

Recipe

• 1 arrange a quarter of the pancetta slices in a row on a cutting board, overlapping them slightly along their long sides.
• 2 put a chicken breast at one end so that it lies across the slices of pancetta. top with 3 sage leaves and season with salt and pepper.
• 3 wrap the chicken in the pancetta so that it is completely enclosed.
• 4 repeat steps 1-3 with the remaining three chicken breasts.
• 5 heat the oil in the pan for 1-2 minutes until hot, then lay the chicken parcels in the pan and cook for 7-8 minutes, turning occasionally to cook on all sides. the pancetta will become golden and crisp.
• 6 remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for 2-3 minutes.
• 7 return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 minutes so it will cut more easily.
• 8 *note: try to find small tomatoes that are still on the vine. you'll want 4-5 per stem for each serving.