|per 100 g||Total Recipe|
|Gross weight||100 g||1623 g|
|Energy||931 kJ / 223 kcal||15102 kJ / 3610 kcal|
|Sat. fat||4 g||65 g|
|Unsat. fat||6 g||94 g|
|Fibre||1 g||16 g|
|Salt||335 mg||5425 mg|
600 gChicken - Breast fillet
200 gCherry tomato red
200 gGarden Rocket
33 mlOlive oil extra-virgin
30 gGran padano
10 gPine nuts
10 mlBalsamic vinegar
30 gGarlic & Parsley butter
1.6 kgTotal recipe weight
You can make the garlic & parsley butter and the pesto in advance.
Use half of the butter to season the chicken as per this recipe and save the other half to accompany your baguette.
Heat the oven to 180°C / 356°F and bake the baguette for 6 - 9 minutes
Season your chicken breasts with salt and pepper, rub the chicken with pesto.
Roll each piece of chicken breasts in 2 slices of pancetta and place them in a flat casserole so they nicely fit.
Cut the cherry tomatoes in halves.
Keep approximately half of the tomatoes for the salad and spread the rest evenly over the chicken.
Divide the butter into the 4 - 6 pieces and add them evenly through the casserole.
Sprinkle the grated Gran Padano over the chicken.
Take half of the pine nuts and sprinkle over the chicken.
Place the casserole into the oven for 30 minutes.
Roast the pine nuts in the oven for 5 - 10 minutes until golden brown.
Whilst the chicken is in the oven you can cut the baguette into slices.
Place the rocket in a salad bowl and mix the tomato halves and the pine nuts.
Just before serving, season the salad with salt, pepper, extra virgin olive oil and balsamic vinegar.
Place on the table and dig in!!!