Sundried Tomato, Philly & Pancetta Bake
This recipe makes one portion (I made two though in the images) and is dead quick to put together. The chicken stays moist and is easy to make in advance, fridge, and then simply cook when needed. You can replace the chicken with turkey or Quorn of equal weights.
Print Recipe
Servings: 1 Portion
Ingredients
- 150 g Lean Chicken Breast
- 3 Rashers Pancetta
- 40 g Sundried Tomatoes
- 25 g Full Fat Philadelphia Cheese
Instructions
- Preheat your oven to 180°C. Drain your sundried tomatoes.
- Butterfly your chicken breast carefully
- Now spread your philly onto the breast, then lay your tomatoes on
- Close the breast up. Lay your three rashers of pancetta on your plate/chopping board, sit the breast on top in the middle then carefully wrap the pancetta around the breast covering as much of it as possible.
- Place in an ovenproof dish, cook uncovered for 35 minutes.
- Serve and enjoy!
Notes
- Your Philly can be any flavour you like but please use full fat
- Please squeeze the oil from your sundried tomatoes as best you can