Pancetta Wrapped Chicken with Mediterranean Vegetables
Today’s guest blogger is Claire from What Claire Baked. Claire lives in Scotland and shares her lovely home baking recipes on her blog right here. Today she’s trying something a bit different with this baked pancetta wrapped chicken recipe…
I’m absolutely delighted to have been invited to guest post on BeNourished. I have to say, having started a baking blog, the whole healthy and nutritious thing may not be seen as an automatic fit, however, I’ve branched out and made the decision if I can make it in the oven, it’s a baked dish! And yes, it may not be cake, but it’s still What Claire Baked!
I’ve put a lot of thought into this recipe and have tried to create a delicious wholesome, filling dish, incorporating flavours of the Mediterranean, lots of healthy vegetables (and colourful vegetables!) for vitamins. The chicken and pancetta are good sources of protein. I have included some half fat mozzarella in the middle of the chicken for moisture, it’s a source of calcium and as it’s half fat, it’s only a little guilty!
This dish is perfect for a weeknight or weekday supper. Why not spend a morning gathering vegetables at a local market, or alternatively, pop in and get to know the staff at your local greengrocers?
- 2 skinless, boneless chicken breasts
- 100g sliced pancetta
- 75g half fat mozzarella, cut into small cubes or thin slices
- 1 red pepper, cut into large pieces
- 1 green or yellow pepper, cut into large pieces
- 1 red onion, cut into wedges
- 1 pack babycorn, (half each stalk)
- 2 small sweet potatoes, peeled and cut into cubes
- 1 courgette, sliced
- 8 cherry tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon mixed herbs
- Olive oil, to drizzle
- Freshly ground salt and pepper to season
Step one: Preheat the oven to 200c/Fan 180c/Gas 6.
Step two: Firstly wash and prepare all your vegetables. Place all vegetables in a large roasting tin and drizzle with olive oil. Roast in the oven for 20 minutes.
Step three: Whilst the vegetables are cooking, prepare your chicken. Cut each breast into thirds, then cut through the middle to create a butterfly. Stuff the middle of each with a little mozzarella, close the butterfly and wrap in the pancetta. Repeat with each piece of chicken until you have 6 small parcels.
Step four: Remove the roasting dish from the oven and sprinkle over the paprika, mixed herbs, salt and black pepper. Stir the vegetables to re-coat with any excess oil and make sure they don’t go dry on top.
Step five: Place the chicken parcels on top of the vegetables and drizzle with a little olive oil. Return the dish to the oven and bake for another 20 minutes.
Step six: Remove the dish from the oven and using a serving spoon, scoop up any excess juices or oil and drizzle over the chicken and vegetables.
Step seven: Turn up the oven to 220c/200c Fan/ Gas 7, return dish to oven and bake for a further 12-14 minutes, until the juices in the chicken run clear (check by inserting a metal skewer into the thickest part of the meat – if the juices are clear, the chicken is cooked).
Step eight: Serve immediately.
Thank you Claire! That looks delicious! Like this recipe? Why not try Claire’s Baked Chorizo Cod with Salt and Pepper AsparagusKeep in touch