Eating

Pollo di Parma (chicken parma)

4 chicken breasts 100g Italian-style chopped pancetta 1 large red onion 1 green pepper 1 chicken stock cube 300g passata with garlic 2 teaspoons dried basil 200ml white wine Italian spice Italian olive oil PREHEAT the oven to 190°C/375°F/ gas mark 5.

Peel, halve and thinly slice the red onion.

Halve the pepper — discard any seeds and white pith — slice thinly.

In a large frying pan, heat some olive oil.

Fry the chicken breasts on both sides until lightly browned then transfer to a shallow baking dish.

In the same pan saute the pancetta and the onion until just browned then add to the chicken.

Pour the white wine, passata and crumbled stock cube into the pan.

Heat through, pour over the chicken.

Add the green pepper slices to the chicken and stir in.

Season with some Italian spice, cover and bake for 30 minutes.

Great served with some tagliatelle with herbs. Serves 4.

Courtesy of Aldi.