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Chicken wrapped in pancetta

This is fiddly, but a great standby when you need a quick meal. I tend to prep these in batches and freeze, ready to go. I tend to do them in batches as there's usually enough pancetta in three packets, for four or five chicken breasts

First, if there's no ready to go herb butter, you'll need to make some - freeze it so that it's easier to work with

Next I layout the pancetta in a criss-cross mesh, 4 slices each way is usually enough, tightly linked to allow no gaps. Cut a finger length into the chicken breast with a sharp knife and open the gap with a finger - taking great care not to cut through. Cut a long slice of the frozen her butter and insert into the chicken. Place on the pancetta and wrap around. I tend to finish off with two slices of pancetta to hold it.

Cooking times depend on whether the whole breast is frozen or not. If frozen, I tend to microwave for 1 minute to defrost the outer pancetta, keeping the center still frozen. I use a hot frying pan which can go into the oven to cook and seal the pancetta. Once sealed, I put into a 200deg oven for about 25 to 30 minutes and then let it rest. Timing depends on the size of the chicken breast. If not frozen then I think between 18 and 25 minutes will be enough. Obviously check that it's done.

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