chicken breasts filled

with silverbeet, stracchino and pancetta

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 8 slices flat pancetta
  • 200g silverbeet (Swiss chard), stalks removed and leaves torn
  • 1 teaspoon finely grated lemon rind
  • 4 x 200g chicken breast fillets
  • ⅓ cup (90g) canned chopped tomatoes
  • 1 teaspoon vincotto
  • 200g stracchino cheese, torn
  • 1 bunch oregano 
  1. Preheat oven to 220°C (425°F). Heat half the oil in a large non-stick frying pan over high heat. Add the garlic and pancetta and cook for 1 minute. Add the silverbeet and cook for 1 minute or until wilted. Add the lemon rind and gently toss to combine.
  2. Using a small sharp knife, cut a long pocket in the side of each chicken breast. Fold open and pound gently to flatten. Place the tomato and vincotto in a small bowl and mix to combine. Spoon the tomato mixture into each pocket. Top the tomato mixture with the pancetta, garlic, silverbeet and cheese. Fold over the chicken to enclose.
  3. Heat the remaining oil in a large non-stick frying pan over high heat. Cook the chicken, in 2 batches, for 2 minutes each side. Place on a lightly greased oven tray and cook in the oven for 10 minutes. Add the oregano and cook for a further 10 minutes or until the chicken is golden and cooked through. Serve.  Serves 4.  
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