Romesco-Stuffed Chicken Breasts with Spinach and Pancetta
Christmas for two needn’t mean missing out on delicious food. Stuffed with our tangy romesco, this pancetta-wrapped chicken is simple to prepare but feels a little special.
Ingredients
1 Tbsp olive oil
1 clove garlic, finely chopped
75g baby spinach
75g ricotta
3 Tbsp Farro romesco sauce
2 Tbsp panko breadcrumbs
2 Bostock skinless chicken breasts
1 x 80g pack Farro pancetta slices
A drizzle of olive oil
Method
Preheat the oven to 200°C.
In an oven-proof frying pan, heat the oil and fry the garlic for one minute. Add the spinach and set aside to cool. Squeeze out any excess liquid and roughly chop, then combine with the ricotta, the romesco sauce, and the panko breadcrumbs.
Butterfly the chicken breasts by cutting each one horizontally, leaving a 2cm uncut edge so that it opens out like a book. Season the inside with salt and pepper.
Divide the filling between the two breasts and fold the chicken back over the filling. Wrap each breast with the pancetta slices, overlapping them slightly.
Drizzle the chicken with oil, season with salt and pepper, and put onto a baking paper-lined baking tray. Transfer to the oven and bake for 20-25 minutes. A knife or skewer inserted the thickest part of the chicken should run with clear juices. Rest for at least 10 minutes before slicing and serving.
We've served this with Farro Kitchen’s Creamy Herbed Potato Mash, topped with the pan juices, and a simple side salad of blanched green beans dressed with orange juice and olive oil, topped with toasted slivered almonds.