Traybake Pancetta Chicken with Olives & Tomatoes
This succulent Pancetta Chicken Traybake recipe is a dish the whole family can enjoy – with minimal washing up, too!
Prep: 15 minutes
Cook: 25 minutes
Serves 4
Ingredients
8 slices Pancetta
4 chicken breast fillets
2 tbsp olive oil
400g vine-on cherry tomatoes, snipped into small bunches
100g Crespo Pitted Green Olives
2 cloves garlic, thinly sliced
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Wrap 2 slices of pancetta round the middle of each chicken breast.
- Heat 1 tbsp oil in a large frying pan and fry the chicken for 2-3 minutes each side until golden, then transfer to a baking tray. Bake for 10 minutes.
- Toss the tomatoes, olives and garlic in the remaining oil and add to the tray around the chicken. Bake for a further 15 minutes until the chicken is cooked through and the tomatoes are softened.
- Great served with a green salad and new potatoes.
Cooks tip:
Try unsmoked streaky bacon instead of pancetta.
