This delicious tomato & olive relish is also great served with sausages or steak.
Pancetta Chicken
Ingredients
4 x 200g chicken breast fillets, halved lengthways
8 slices pancetta
Olive oil cooking spray
Method
Preheat oven to 200°C/180°C fan-forced. Wrap each chicken piece in a slice of pancetta. Place on a baking tray lined with baking paper. Spray with oil. Set aside
Make relish
While relish is simmering, roast chicken for 12-15 minutes until just cooked through. Sprinkle chicken with feta and serve with tomato & olive relish, rocket and potato wedges
Tomato and Olive Relish
Ingredients
1 tbs olive oil
1 small red onion, finely chopped
1/2 cup chicken stock
400g can Ardmona Thick & Rich Basil & Garlic Tomatoes
1 tsp sugar
1/2 cup pitted Kalamata olives
50g feta cheese, crumbled
rocket leaves & potato wedges, to serve
Method
Heat oil in a medium saucepan over medium-low heat. Add onion. Cook, stirring often, for 5-6 minutes until very soft. Increase heat to medium-high.
Add stock. Boil until stock is reduced by a half
Stir in tomatoes and sugar. Bring to the boil. Reduce heat and gently simmer, stirring occasionally, for 10 minutes or until thick. Stir in olives and season to taste
