How To Make Chicken Breast Wrapped in Pancetta stuffed with Truffle, Parmesan & Black Pepper Butter

Name: How To Make Chicken Breast Wrapped in Pancetta stuffed with Truffle, Parmesan & Black Pepper Butter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 x chicken breasts skinless/boneless; 200g sliced Nidderdale Pancetta or Prosciutto; Sublime Truffle, Parmesan & Black Pepper butter; Sea salt & Cracked black pepper to taste; 3 tbsp. cold pressed olive oil; 1 tbsp. Sherry vinegar; 1tsp. Dijon mustard; Bowl of Wild rocket leaves; Nugget of Parmesan for shaving

20 mins
30 mins
medium
2

Recipe by

Jeff Baker

Ingredients

2 x chicken breasts skinless/boneless
200g sliced Nidderdale Pancetta or Prosciutto
Sublime Truffle, Parmesan & Black Pepper butter
Sea salt & Cracked black pepper to taste
3 tbsp. cold pressed olive oil
1 tbsp. Sherry vinegar
1tsp. Dijon mustard
Bowl of Wild rocket leaves
Nugget of Parmesan for shaving

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Introduction

A stunning summer dish using our new Sublime Truffle, Parmesan & Black Pepper finishing butter.

Method

Preparation

Make a pocket in the centre of the chicken breast using a thin sharp knife starting at the thick end.
Insert two slices of the butter approximately (10g each slice) in each breast pushing carefully towards the tip of the breast.
Next wrap the pancetta around the breast covering as much chicken as possible.
Wrap in cling film & chill for 30 minutes (this can also be done a day ahead)
For the vinaigrette simply whisk together the vinegar, mustard & oil then season to taste & reserve.

Method to cook

Pre heat the oven to 180°C fan assisted or 200°C without a fan (gas 6)
Carefully remove the cling film from the breasts.
Fry the breasts in a little oil on all sides over a medium high heat for a couple of minutes then place in the centre of the oven & roast for 20 minutes until the chicken is cooked & butter inside piping hot.
Serve straight away.