Chicken Bocconcini with Coriander Pesto

Name: Chicken Bocconcini with Coriander Pesto
Prep time: THMS
Cook time: THMS
Ingredients: 4 chicken breasts, skinless; 6 slices pancetta, cut in half lengthways; 4 tbsp. Sacla’ Fresh Coriander & Chilli Pesto; 2 tbsp. olive oil; 8 bamboo skewers; 100g mixed salad leaves; For the dressing:; 600ml extra virgin olive oil; 2 tbsp. white wine vinegar; 1 tbsp. Sacla’ Classic Basil Pesto

These chicken bocconcini – 'little bites' in Italian – make a moreish addition to your dinner repertoire. Chunks of chicken breast are brushed with Sacla' Coriander Pesto are wrapped in Pancetta, then chargrilled for a smoky flavour.

Cook Time

35 mins

Serves

Ingredients

4 chicken breasts, skinless
6 slices pancetta, cut in half lengthways
4 tbsp. Sacla’ Fresh Coriander & Chilli Pesto
2 tbsp. olive oil
8 bamboo skewers
100g mixed salad leaves

For the dressing:

600ml extra virgin olive oil
2 tbsp. white wine vinegar
1 tbsp. Sacla’ Classic Basil Pesto

How to make the recipe

Step 1

Cut each chicken breast in half lengthways, then cut each one of these pieces into 3 smaller chunks

Step 2

Lay the slices of pancetta on your work surface ready for the chicken

Step 3

Brush each chicken piece liberally with Sacla‚Äô Fresh Coriander Pesto Wrap the pancetta around the chicken pieces

Step 4

Soak 8 bamboo skewers in water for 2 minutes so they won't burn during cooking

Step 5

Thread 3 pieces of chicken onto each skewer, heat the oil in a large frying pan and gently cook the chicken until it browns

Step 6

Meanwhile get your dressing ready. Quickly whisk together the oil, vinegar and Sacla‚Äô Pesto

Step 7

Arrange the salad leaves on a plate, pour over the dressing and place the chicken skewers on top