AuthorMariaCategoryChicken & MeatBaked chicken breasts wrapped in pancetta stuffed with creamy mascarpone and Olive Branch Sundried Tomato, Feta & Greek Basil Tapenade.
Ingredients
2 Fresh chicken breasts
12 Pancetta rashers
50 g Mascarpone
30 g Olive Branch Tapenade with Sundried Tomato, Feta & Greek Basil
Method
1
Preheat the oven to 200c.
2
Make a slice into the side of each chicken breasts creating a pocket, being careful not to slice entirely in half.
3
Mix together the mascarpone and tapenade.
4
Carefully spoon the mixture into each chicken breast, dividing it equally between the two.
5
Wrap each breast with six pancetta rashers, carefully tucking the ends underneath.
6
Transfer onto a baking tray lined with parchment.
7
Bake in the oven for 30 mins.
Ingredients
Ingredients
2 Fresh chicken breasts
12 Pancetta rashers
50 g Mascarpone
30 g Olive Branch Tapenade with Sundried Tomato, Feta & Greek Basil