Preparation time: 25 minutes
Cooking time: 15 minutes
For the cannellini bean salad and lemon oil dressing
250g (9oz) tin of cannellini beans, washed and drained
½ red onion, finely diced
50g (2oz) carrot, finely diced
50g (2oz) celery, finely diced
½ red chilli, finely chopped
2 rashers of pancetta, finely sliced
100ml extra virgin olive oil
Juice of 1 lemon
1 tbsp parsley, roughly chopped
1 tsp mint, roughly chopped
Salt and pepper
For the pancetta-wrapped chicken
2 chicken breasts, skin on ideally
6 sun-dried tomatoes, roughly chopped
1 tbsp chopped basil
6 rashers of pancetta
2 rosemary sprigs
For the chicken
1 Pre heat the oven to 190°C/R5. Make a cut in the side of the chicken breast but don’t cut all the way through. Divide the sun-dried tomatoes and basil between the 2 chicken breasts and fold back together.
2 Wrap each chicken breast with three rashers of pancetta. Add a rosemary sprig, and a milling of pepper. Cover loosely in foil, then pop into the oven for 15 minutes.
For the bean salad dressing
1 While the chicken is cooking, place the cannellini beans into a bowl. Add the red onion, carrot, celery and pancetta.
2 In a separate dish, mix the chilli, lemon juice and extra virgin olive oil. Pour over the cannellini bean mix and give all the ingredients a really good stir so that all the flavours coat the beans.
3 Mix in the mint, parsley, salt and pepper, give one last stir and serve.
Recipe and image courtesy of www.napolina.com