Post by SuzieP on Jul 1, 2010 19:01:22 GMT -1
...and so easy. I don't know what it's called - I just made it up, but it might have a name.
One boned chicken breast per person - without skin
Cream cheese with garlic - low fat if you're watching the cals
Tin of whole cherry tomatoes in juice
Sliced pancetta
Olive oil
Trim the chicken of any excess fatty bits
Lay the breasts on a board and cut a deep, wide pocket in the side
Stuff the pocket with cream cheese - be generous
Lay four slices of pancetta side by side on a board, over lapping slightly
Place a chicken breast sideways on the pancetta, in the middle of the slices top side down, so that you can wrap the pancetta around them and the ends are tucked under the chicken when it's the right side up.
Heat a frying pan with a little oil (you don't need much, just enough to stop the chicken sticking)
Brown the chicken, taking care to keep the pancetta folded around it
Put the chicken breasts into an oven proof dish and pour the tin of tomatoes around it
Bake uncovered in the oven at 190C for 25-30 mins
As it bakes the cheese melts and oozes out of the chicken into the tomato juice, so you end up with a lovely creamy, tomato-y, garlicy sauce.
If you're feeling really decadent and have the waist of a wasp you could sprinkle a generous handful of grated cheddar over the chicken for the last 10 mins of the cooking time. It's absolutely delicious, but wicked!
I do roasted mediterranean veg with this - cook it in the oven at the same time as the chicken.
One boned chicken breast per person - without skin
Cream cheese with garlic - low fat if you're watching the cals
Tin of whole cherry tomatoes in juice
Sliced pancetta
Olive oil
Trim the chicken of any excess fatty bits
Lay the breasts on a board and cut a deep, wide pocket in the side
Stuff the pocket with cream cheese - be generous
Lay four slices of pancetta side by side on a board, over lapping slightly
Place a chicken breast sideways on the pancetta, in the middle of the slices top side down, so that you can wrap the pancetta around them and the ends are tucked under the chicken when it's the right side up.
Heat a frying pan with a little oil (you don't need much, just enough to stop the chicken sticking)
Brown the chicken, taking care to keep the pancetta folded around it
Put the chicken breasts into an oven proof dish and pour the tin of tomatoes around it
Bake uncovered in the oven at 190C for 25-30 mins
As it bakes the cheese melts and oozes out of the chicken into the tomato juice, so you end up with a lovely creamy, tomato-y, garlicy sauce.
If you're feeling really decadent and have the waist of a wasp you could sprinkle a generous handful of grated cheddar over the chicken for the last 10 mins of the cooking time. It's absolutely delicious, but wicked!
I do roasted mediterranean veg with this - cook it in the oven at the same time as the chicken.
so am using ordinary bacon 
