Gennaro's Chicken bites wrapped in Pancetta & Sage

Gennaro's Chicken bites wrapped in Pancetta & Sage
 
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Ingredients

Ingredients
Method
 
  • 2 x skinless chicken breasts
  • 6 x slices pancetta, very thinly sliced, sliced in half
  • 12 x sage leaves
  • 2 tablespoons olive oil
  • a few salad leaves, to serve
Cut the chicken breasts lengthways in half and cut each half into 3 chunks. Lay the half slices of pancetta on a clean work surface and lay a sage leaf on top of each one and wrap them around the chicken chunks.

Heat the olive oil in a frying pan over a medium heat, add the pancetta-wrapped chicken and seal all over, taking care not to burn the pancetta. Turn the heat down and, with the help of 2 forks, keep turning the bocconcini until the chicken has cooked through. This should take about 10 minutes.

Meanwhile make the dressing. Place all the ingredients in a small bowl and whisk with a fork. You will notice the dressing beginning to thicken slightly.

Remove the bocconcini from the frying pan and drain on kitchen towel to remove any excess oil. Arrange on a plate with some salad leaves and pour the dressing over.
Serve 3 bocconcini immediately for a warm starter. Alternatively, you can make lots of them in advance for parties or as snacks with drinks. If you serve them cold like this, don’t pour the dressing over as they will go soggy. Arrange the bocconcini on plates garnished with some salad leaves and leave the dressing in small bowls, so you guests can dip the bocconcini into the dressing if they wish.

for the dressing :
8 x tablespoons extra virgin olive oil
4 x tablespoons cider vinegar
1 teaspoon finely chopped fresh parsley
salt & pepper

Gennaro's Chicken bites wrapped in Pancetta & Sage

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This recipe was uploaded by FoodTube

 
 
This is a dish, which came out of the blue whilst I was making a chicken dish for some guests at home. As usual, I had bought too much chicken and was left with a couple of chicken breasts. In the fridge I found pancetta and fresh sage so I decided to put these ingredients together and made these delicious “bocconcini” which I served with pre-dinner drinks with a tangy cider vinegar dressing. My guests loved them and wished I had made more.

Method


Cut the chicken breasts lengthways in half and cut each half into 3 chunks. Lay the half slices of pancetta on a clean work surface and lay a sage leaf on top of each one and wrap them around the chicken chunks.

Heat the olive oil in a frying pan over a medium heat, add the pancetta-wrapped chicken and seal all over, taking care not to burn the pancetta. Turn the heat down and, with the help of 2 forks, keep turning the bocconcini until the chicken has cooked through. This should take about 10 minutes.

Meanwhile make the dressing. Place all the ingredients in a small bowl and whisk with a fork. You will notice the dressing beginning to thicken slightly.

Remove the bocconcini from the frying pan and drain on kitchen towel to remove any excess oil. Arrange on a plate with some salad leaves and pour the dressing over.
Serve 3 bocconcini immediately for a warm starter. Alternatively, you can make lots of them in advance for parties or as snacks with drinks. If you serve them cold like this, don’t pour the dressing over as they will go soggy. Arrange the bocconcini on plates garnished with some salad leaves and leave the dressing in small bowls, so you guests can dip the bocconcini into the dressing if they wish.

for the dressing :
8 x tablespoons extra virgin olive oil
4 x tablespoons cider vinegar
1 teaspoon finely chopped fresh parsley
salt & pepper
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