1 day ago
Tuesday, 28 October 2008
2 skinless, boneless chicken breasts
2 sprigs fresh Thyme (pull leaves from sprigs)
4 pieces sun dried tomato (re-hydrated in very warm water if needed, I did for 20 mins)
Vegetable Oil, butter
Pancetta, 2/3 strips per breast (you can use bacon also)
Take chicken and bash it out pretty thin, sprinkle with thyme. Add 2 pieces sun dried tomato to each piece of chicken. Fold over one side of chicken on to the other to conceal the thyme and tomato. Lay the pancetta strips on the chicken breast. Pan fry, at medium high heat, pancetta side down until done in oil/butter combination. One side and then the other……for approximately 3-4 minutes each side until golden brown.
I made this for dinner the other night and it was really good. These could easily be made ahead if you had guests coming over for dinner and then pan fried at the last minute before you serve them. Just be sure to take out of the fridge in time for it to warm up a little. I served mine with steamed broccoli and bacon/mushroom risotto.