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