Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

4 skinless, boneless chicken breasts
6 very thin slices of pancetta, cut in half lengthways
4 tbsp of Sacla' Wild Rocket Pesto
2 tbsp of olive oil
8 bamboo skewers
16 new potatoes
FOR THE DRESSING:

60ml of extra virgin olive oil

2 tbsp of white wine vinegar or cider vinegar

1 tbsp of Sacla' Wild Rocket Pesto

100g of mixed salad leaves

sea salt and freshly ground black pepper

Instructions

Cut each chicken breast in half, lengthways, and then each one of these pieces into three smaller chunks.

Lay the half slices of pancetta on your work surface ready for the chicken. Brush each chicken piece liberally with the Sacla' Wild Rocket Pesto.

Wrap the pancetta snugly around the pestoed chicken pieces.

Soak eight bamboo skewers in water for a few minutes so they won't burn during cooking.

Thread three pieces of chicken onto each of the bamboo skewers, heat the oil in a large frying pan and gently cook the chicken until it browns, and you know its cooked through. (The trick is not to let the pancetta burn; a low heat helps.)

Meanwhile get your dressing ready. Quickly whisk together the oil, vinegar and Sacla' Wild Rocket Pesto.

Arrange the salad leaves on a plate, pour over the dressing and place the chicken skewers and new potatoes on top.

Bocconcini is Italian for 'mouthful'. You'll soon see why this dish has earned the right to borrow the word.