AuthorMariaCategory

Baked chicken breasts wrapped in pancetta stuffed with creamy mascarpone and Olive Branch Sundried Tomato, Feta & Greek Basil Tapenade.


Prep Time10 minsCook Time30 minsTotal Time40 mins

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

Directions

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.

Notes

Chicken with Pancetta

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