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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