Chicken breasts filled with sil­ver­beet, stracchino and pancetta

donna hay - - In Season Silverbeet -

2 ta­ble­spoons ex­tra vir­gin olive oil

4 cloves gar­lic, thinly sliced

8 slices flat pancetta

200g sil­ver­beet (Swiss chard), stalks re­moved

and leaves torn

1 tea­spoon finely grated lemon rind

4 x 200g chicken breast fil­lets

¹⁄³ cup (90g) canned chopped toma­toes 1 tea­spoon vin­cotto

200g stracchino cheese, torn

1 bunch oregano

Pre­heat oven to 220°C (425°F). Heat half the oil in a large non-stick fry­ing pan over high heat. Add the gar­lic and pancetta and cook for 1 minute. Add the sil­ver­beet and cook for 1 minute or un­til wilted. Add the lemon rind and gen­tly toss to com­bine.

Us­ing a small sharp knife, cut a long pocket in the side of each chicken breast. Fold open and pound gen­tly to flat­ten. Place the tomato and vin­cotto in a small bowl and mix to com­bine. Spoon the tomato mix­ture into each pocket. Top the tomato mix­ture with the pancetta, gar­lic, sil­ver­beet and cheese. Fold over the chicken to en­close.

Heat the re­main­ing oil in a large non-stick fry­ing pan over high heat. Cook the chicken, in 2 batches, for 2 min­utes each side. Place on a lightly greased oven tray and cook in the oven for 10 min­utes. Add the oregano and cook for a fur­ther 10 min­utes or un­til the chicken is golden and cooked through. Serve. SERVES 4 .

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