Foodie Friday: Pancetta-Wrapped Chicken with Couscous

pancetta_wrapped_chicken_with_couscous(Serves 4)

Ingredients:
1 tbsp fresh basil, leaves picked
12 slices smoked pancetta for cooking
4 chicken breast fillet portions
200g couscous
40g dried apricots, chopped
1 tbsp olive oil
1 red onion, finely sliced
200g courgette, finely diced
200g frozen broad beans, blanched and skinned
200g cherry tomatoes
100g tzatziki

Method:
1. Preheat the oven to 180C, fan 160C, gas 4. Lay 4-5 basil leaves on top of 3 overlapping slices of pancetta and neatly wrap around one chicken breast. Repeat for the other chicken breasts.
2. Place the couscous and chopped dried apricots in a bowl and top with 250ml boiling water. Cover with clingfilm and set aside for 10 minutes.
3. Meanwhile, heat the oil in a frying pan and cook the chicken for 3-4 minutes on each side, until the pancetta is crisp and the chicken is golden. Transfer to a baking tray and cook in the oven for 10 minutes, until the chicken is cooked through and no pink remains, then leave to rest.
4. Meanwhile, add the onion and courgette to the frying pan. Cook for 10 minutes over a medium heat, then stir into the couscous with the beans and tomatoes.
5. Serve the chicken on top of the couscous and drizzle the tzatziki over the top.

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