Pancetta-wrapped chicken with cous cous

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pancetta-wrapped chicken with cous cous. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pancetta-wrapped chicken with cous cous is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Pancetta-wrapped chicken with cous cous is something which I’ve loved my entire life.

Repeat for the other chicken breasts. Then add the yoghurt mix ,alone with shredded cooked chicken,saltanas and chopped coriander. serve with toasted pita bread cut into slices,and green salad. Roll each breast cutlet up starting at the Boursin-cheese end. Wrap each chicken rollup with one pancetta strip and place in the baking dish, seam-side down.

To begin with this recipe, we have to prepare a few ingredients. You can have pancetta-wrapped chicken with cous cous using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pancetta-wrapped chicken with cous cous:
  1. Get 12 slice smoked pancetta for cooking
  2. Prepare 4 pack (600g) chicken breast fillet portions
  3. Take 200 grams cous cous
  4. Make ready 40 grams dried apricots,chopped
  5. Get 1 tbsp olive oil
  6. Make ready 1 red onion,finely sliced
  7. Make ready 200 grams courgette,finely diced
  8. Prepare 200 grams frozen broad beans,blanched and skinned
  9. Make ready 200 grams cherry tomatoes
  10. Make ready 100 grams tzatziki
  11. Take 1⁄2 28g pack fresh basil,leaves picked

Lay one sprig of sage on each chicken breast. Place tomatoes around chicken breasts evenly in dish. Add the oil and balsamic vinegar. Serve with green beans and sauteed potatoes.

Instructions to make Pancetta-wrapped chicken with cous cous:
  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.

Add the oil and balsamic vinegar. Serve with green beans and sauteed potatoes. In a large skillet, heat the EVOO, three turns of the pan, over medium-high. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper.

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