Pancetta Chicken- 4 x 200g chicken breast fillets, halved lengthways
- 8 slices pancetta
- Olive oil cooking spray
Tomato and Olive Relish- 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
| Pancetta Chicken- 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- 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
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