- 2 Pieces Skinless, Boneless Chicken Breasts
- 6 Slices Pancetta or Prosciutto
- 3 Cloves of Garlic (finely chopped)
- Small Cup of Butter
- Fresh Rosemary, dried can also be used (chopped finely)
- Small Glass of White Wine
- Small Cup of Single Cream
STEP 1
Place 3 pieces of pancetta in the centre of a large square piece of foil.
STEP 2
Lay the chicken breast across the pancetta and slice across the middle of the breast creating a small pocket in the side of the chicken.
STEP 3
Mix together the butter, rosemary and chopped garlic and stuff this into the pocket you have just created.
STEP 4
Carefully wrap the pancetta around the chicken breasts ensuring the pocket is well covered.
STEP 5
Now, carefully bring the edges of the foil together to form a parcel, taking care not to disturb the chicken. Ensure the 'ceiling' of the foil parcel is raised up above the contents so steam can circulate. Pour a small amount of wine into the parcel pinch the edges of the foil together to seal.
STEP 6
Place the parcels on the low rack and cook at 170C for 30 minutes. After this time, remove the chicken and open the parcels (take great care as they will be full of steam) and pour all the juices in
STEP 7
Return the opened chicken to the low rack and cook for a further 10 minutes until the pancetta is crispy.
STEP 8
Add a small amount of cream to the juices and warm slowly on a low heat. Remove the chicken and slice, then pour warmed sauce across the chicken slices.
Products used to make this recipe
Swan Retro 3 Piece Saucepan Set
Create delicious home-cooked meals for one or all the family with the Retro 3 Piece Saucepan Set. Comprising 16, 18 and 20cm saucepans, this set is perfect for boiling pasta,…
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