Ingredients
- 2 skinless, boneless chicken breasts
- 12 very thin slices of pancetta, rind removed, cut in half
- 24 fresh sage leaves
- 2 tablespoons olive oil
Dressing: 125ml olive oil, 80ml cider vinegar, 1 teaspoon flat leaf parsley chopped.
Method
Cut the chicken breast lengthways in half, and cut each half into six pieces. Lay the half slices of pancetta on a clean surface, place a sage leaf on top of each pancetta slice and wrap the sage and pancetta around the chicken pieces.
Drizzle with oil, grill on a medium heat on char-grill plate or on a greased oven tray in a hot oven. Should take 8-10 minutes. Meanwhile make the dressing, place all ingredients in a bowl and fork through until mixture thickens slightly.
Remove chicken bites and drain on paper towel, arrange on a serving platter over some salad greens and drizzle with dressing.
Peter suggests: Sherry. Stefano Lubiana non-vintage or Clover Hill sparkling wine. Yaxley or Barringwood Park gewurztraminer. Winstead riesling.
Karen Goodwin-Roberts
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