TO DRINK (F&HE): Go for De Morgenzon Chenin Blanc 2005
Roasted pancetta-wrapped chicken with tomato and tarragon salad
- 2 slices pancetta
- 2 chicken breasts
- 50ml olive oil
- 4 tomatoes, peeled, seeded and sliced
- 20ml tarragon, chopped
- 200ml tomato cocktail
- salt and freshly ground black pepper, to taste
- 4 slices toasted ciabatta
Preheat the oven to 200°C.
Wrap the pancetta around the chicken and secure with cocktail sticks. Sear the chicken in olive oil for a few minutes, then bake in the oven for 20 minutes. Set aside to cool slightly.
Mix the tomatoes, tarragon and tomato cocktail, and season. Slice each chicken breast crosswise at a diagonal angle into four or five segments.
To serve, place the warm chicken segments on the tomato and tarragon mixture, and place a slice of ciabatta toast on the side of each plate.
If you can’t find tarragon, use fresh sage.