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pan-frying Italian
Chicken Wrapped in Pancetta and Sage Recipe-1344

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This is a light but elegant main course to which you can add grilled peppers and olives.

Yield: 6 servings
Prep time: 20 Mins
Cooking time: 1 Hr 15 Mins


For the chicken:

  • 12 small plum tomatoes, halved
  • 3 tbsp olive oil, plus more to drizzle
  • Salt and freshly ground black pepper
  • 3 boneless and skinless chicken breasts
  • 12 sage leaves
  • 12 slices of pancetta, unrolled
  • 6 oz (170g) mixed baby greens

For the dressing:

  • 1/3 cup olive oil
  • 1½ tbsp cider vinegar
  • 2 tsp chopped parsley
  • 1 shallot, finely chopped
  • 1 tsp light brown sugar
  • Salt and freshly ground black pepper


1. Preheat the oven to 300°F (150°C). Put the tomatoes into a roasting pan, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 1 hour, or until slightly dried and caramelized.

2. To make the dressing, place the ingredients in a small bowl and whisk together until thickened slightly. Season to taste with salt and pepper.

3. Cut each chicken breast into 4 pieces. Top each with a sage leaf, then wrap as tightly as possible with a piece of pancetta.

4. Heat the olive oil in a large frying pan and brown the chicken pieces on each side. Lower the heat and continue to cook the chicken, turning, for 10 minutes, or until cooked through.

5. Serve the chicken with the greens and the roasted tomatoes, drizzled with the dressing.


Prepare ahead: The chicken can be covered with plastic wrap and refrigerated up to 1 day ahead.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

378kcal (19%)
35mg (3%)
29mg (49%)
191mcg RAE (6%)
42mg (14%)
586mg (24%)
7g (35%)
33g (51%)
1mg (7%)

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