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Chicken with Pancetta Parcels and Tomato Salad

Name: Chicken with Pancetta Parcels and Tomato Salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 Tbsp Olive oil; 800 g Chicken breasts, 4 fillets, trimmed (Main); 8 Bocconcini; 8 slices Pancetta; 1 to serve Baby spinach; 250 g Cherry tomatoes; 1 tsp Sumac powder; 250 g Yellow tomatoes; 1 tsp Chilli flakes; 2 Tbsp Olive oil; ¼ cup Malt vinegar

10 min

for 4 people

NZ Herald

2 Tbsp	Olive oil
800 g	Chicken breasts, 4 fillets, trimmed (Main)
8	Bocconcini
8 slices	Pancetta
1 to serve	Baby spinach

250 g	Cherry tomatoes
1 tsp	Sumac powder
250 g	Yellow tomatoes
1 tsp	Chilli flakes
2 Tbsp	Olive oil
¼ cup	Malt vinegar

To make the tomato salad, halve the tomatoes.
Then place with the sumac, chilli flakes, oil and malt vinegar in a non-metallic bowl and toss to combine. Set aside.
Brush chicken with oil and place on a tray. Wrap each bocconcini with a slice of pancetta and place on the tray.
Roast for 8-10 minutes or until chicken is cooked and bocconcini is melted.
Serve chicken with pancetta parcels, spinach leaves and tomato salad.