Ingredients

How to make it

  • Make the Salsa Verde
  • In a small bowl, combine the wine vinegar, garlic, onion, capers, mustard, parsley and basil;
  • With a fork, beat in the oil gradually, a little at a time, to avoid separating;
  • Season with salt and pepper - to taste;
  • Set aside at room temperature to marinate for at least 1 hour.
  • Any remaining may be served with the meal
  • Preheat the oven to 200C/400F/Gas 6;
  • Place each chicken breast between pieces of cling film and beat them until about 0.5cm/0.25in thick;
  • Spread 1tbsp salsa verde over each breast;
  • Place a piece cheese in the middle of each breast, season and roll up the chicken to enclose the cheese;
  • Taking each breast, tightly wrap 6 slices pancetta around each one;
  • Place the wrapped breasts on a baking tray, drizzle with a little olive oil and cook in the oven for some 20 to 25 minutes or so until the cheese is melted;
  • Meanwhile, add the beans to a large pot of boiling water, cover and over a high heat, cook for some 3 minutes or so until softish but still a bit crunchy
  • Drain well and pour in large bowl;
  • Add lemon juice, olive oil, salt and pepper and combine everything together well;
  • Divide on serving plates between the 4 servings;
  • Top with the cooked chicken and serve with the remaining salsa verde

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  • elgourmand2 3 years ago
    Great post Don. Not something you'd want to try after a hard day at the office. A lovely Sunday treat.
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