Recipe: Yummy Pancetta-wrapped chicken with cous cous

Pancetta-wrapped chicken with cous cous. Turn heat off,then leave soup to cool slightly. Once it has,blend it all together with a hand held stick blender,or pour into a food processor. Spoon goat cheese mixture onto the chicken cutlets.

Pancetta-wrapped chicken with cous cous Chicken roll ups are a delicious and easy dinner. This Pancetta-Wrapped, Boursin-stuffed chicken breast is just filled to the brim with flavor! This Boursin Chicken Breast is wrapped in Pancetta…and I am already drooling just trying to tell you guys about this recipe! You can cook Pancetta-wrapped chicken with cous cous using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pancetta-wrapped chicken with cous cous

  1. You need 12 slice of smoked pancetta for cooking.
  2. Prepare 4 of pack (600g) chicken breast fillet portions.
  3. It’s 200 grams of cous cous.
  4. Prepare 40 grams of dried apricots,chopped.
  5. Prepare 1 tbsp of olive oil.
  6. Prepare 1 of red onion,finely sliced.
  7. Prepare 200 grams of courgette,finely diced.
  8. You need 200 grams of frozen broad beans,blanched and skinned.
  9. Prepare 200 grams of cherry tomatoes.
  10. You need 100 grams of tzatziki.
  11. You need 1/2 of 28g pack fresh basil,leaves picked.

Chicken wrapped in pancetta has become a family staple served up at least once per month if not more. Chicken Breasts Wrapped in Pancetta Method: First, prepare the breasts by wrapping in the pancetta. Make a delicious meal quickly and slash supermarket time thanks to a shorter grocery list. Cut chicken breasts in half (pretend your chicken is a person and cut around the waist, not long ways).

Pancetta-wrapped chicken with cous cous step by step

  1. Preheat oven to 180c/160f/gas4.Lay 4-5 basil leaves on top of 3 overlapping slices of pancetta and neatly wrap around 1chicken breast.Repeat for the other chicken breasts..
  2. Place the cous cous and chopped dried apricot in a bowl and top with 250ml boiling water.Cover with clingfilm and set aside for 10 mins..
  3. Meanwhile heat the oil in a frying pan and cook the chicken for 3-4 mins on each side,until the pancetta is crisp and the chicken is golden.Transfer to a baking tray and cook in oven for 10 mins,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 mins over a medium heat,then stir into the cous cous with beans and tomatoes..
  5. Serve the chicken with the cous cous and drizzle the tzatziki over the top..

Pepper both sizes of the breast for a medium coating. not really thick but not light either. Place chicken (skin side down) in a dry large cast-iron skillet with the heat off. Heat over medium and cook chicken, undisturbed, until skin is very crisp and deeply golden brown and releases. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Add oil and then prosciutto-wrapped chicken breasts to heated oil.

Leave a Reply

Your email address will not be published. Required fields are marked *