Exciting name, huh? I love these. They’re great mid-week cookery, but smart enough to serve at a dinner – simple, virtually foolproof, achingly tender chicken with a nice, Italian flavour and absolutely minimal effort. In short, we like!
- 4 chicken breasts
- 12 slices pancetta (or 4 of parma ham)
- 16 basil leaves
- 25g pine nuts, toasted
- 25g parmesan cheese, grated
- 2 cloves garlic, chopped
Put each chicken breast flat on a piece of cling film and fold the film over so that the breast is encased and then beat the living daylights out of it with a tenderising hammer. Don’t overdo it or you’ll smack a whole in the fillet. Try to make each blow directional so that you have a nice flat piece of chicken about 10-12 cm wide. Repeat until the four chicken pieces all give up and let you play with the trainset.
Mix the pine nuts, garlic and parmesan, then spoon this down the centre of each chicken piece. Add the basil leaves to this, then wrap each chicken piece in pancetta/parma ham.
Preheat the oven to GM6/200C/400F.
Brush a dish with oil, add the chicken parcels then cover with a loose layer of tinfoil (you can use baking sheet if you prefer) and pop into the oven for 15 minutes, then remove the covering and cook for a further five minutes. Serve on a bed of crushed tomato accompanied by lots of freshly cooked pasta.