Impress with these succulent baked chicken breasts wrapped in pancetta stuffed with deliciously creamy mascarpone and Olive Branch Tapenade with Sundried Tomato, Feta & Greek Basil.

Serves 2



  • Preheat the oven to 200c
  • Make a slice into the side of each chicken breasts creating a pocket, being careful not to slice entirely in half.
  • Mix together the mascarpone and tapenade.
  • Carefully spoon the mixture into each chicken breast, dividing it equally between the two.
  • Wrap each breast with six pancetta rashers, carefully tucking the ends underneath.
  • Transfer onto a baking tray lined with parchment.
  • Bake in the oven for 30 mins.

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