Rosemary Pancetta Chicken
Servings
4people
Servings
4people
Ingredients
  • 2 ripe tomatoes
  • 400g chicken breast fillets100g fillet per person
  • 1teaspoon rosemary leaves
  • 12slices pancetta
  • Olive oil spray
  • 2tsp balsamic vinegar
  • 4 medium potatoes
  • 1/3cup parmesangrated
  • 1/3cup reduced-fat Greek natural yoghurt
  • Salt and pepper
  • 2cups green beanschopped
Instructions
  1. Preheat the oven to 180C. Cut tomatoes into wedges.
  2. Place chicken fillets on a lined baking tray and then sprinkle with
  3. rosemary leaves. Wrap three slices of pancetta around each fillet and place tomato wedges on the tray. Spray chicken and tomatoes with the cooking oil spray and drizzle everything with the balsamic vinegar.
  4. Place in the oven for 15-20 minutes or until the chicken is cooked through and the pancetta is crispy.
  5. While the chicken is cooking, peel and chop the potatoes and steam in the microwave on high for 6-8 minutes (adjust cooking time depending on microwave power) until tender. Or steam in a steaming basket on the stovetop for 8 – 10 minutes until tender. When tender, drain the potatoes, reserving 1/3 cup of cooking water. Then mash with reserved water, Parmesan and natural yoghurt. Season with salt and pepper.
  6. Steam the beans for a couple of minutes in the microwave.
  7. Arrange mash on serving plates, top with chicken and serve with
  8. roasted tomatoes and beans.
  9. Season with salt and pepper if desired.
Recipe Notes

346 calories per serve.

Print Recipe
Rosemary Pancetta Chicken
Rosemary Pancetta Chicken
Course Main Dish
Servings
people
Ingredients
  • 2 ripe tomatoes
  • 400 g chicken breast fillets 100g fillet per person
  • 1 teaspoon rosemary leaves
  • 12 slices pancetta
  • Olive oil spray
  • 2 tsp balsamic vinegar
  • 4 medium potatoes
  • 1/3 cup parmesan grated
  • 1/3 cup reduced-fat Greek natural yoghurt
  • Salt and pepper
  • 2 cups green beans chopped
Course Main Dish
Servings
people
Ingredients
  • 2 ripe tomatoes
  • 400 g chicken breast fillets 100g fillet per person
  • 1 teaspoon rosemary leaves
  • 12 slices pancetta
  • Olive oil spray
  • 2 tsp balsamic vinegar
  • 4 medium potatoes
  • 1/3 cup parmesan grated
  • 1/3 cup reduced-fat Greek natural yoghurt
  • Salt and pepper
  • 2 cups green beans chopped
Rosemary Pancetta Chicken
Instructions
  1. Preheat the oven to 180C. Cut tomatoes into wedges.
  2. Place chicken fillets on a lined baking tray and then sprinkle with
  3. rosemary leaves. Wrap three slices of pancetta around each fillet and place tomato wedges on the tray. Spray chicken and tomatoes with the cooking oil spray and drizzle everything with the balsamic vinegar.
  4. Place in the oven for 15-20 minutes or until the chicken is cooked through and the pancetta is crispy.
  5. While the chicken is cooking, peel and chop the potatoes and steam in the microwave on high for 6-8 minutes (adjust cooking time depending on microwave power) until tender. Or steam in a steaming basket on the stovetop for 8 - 10 minutes until tender. When tender, drain the potatoes, reserving 1/3 cup of cooking water. Then mash with reserved water, Parmesan and natural yoghurt. Season with salt and pepper.
  6. Steam the beans for a couple of minutes in the microwave.
  7. Arrange mash on serving plates, top with chicken and serve with
  8. roasted tomatoes and beans.
  9. Season with salt and pepper if desired.
Recipe Notes

346 calories per serve.