Our Favourite Recipes
Chicken Bocconcini with Coriander Pesto
These chicken bocconcini – 'little bites' in Italian – make a moreish addition to your dinner repertoire. Chunks of chicken breast are brushed with Sacla' Coriander Pesto are wrapped in Pancetta, then chargrilled for a smoky flavour.
Gluten Free
Buon Appetito
Ingredients
- 4 chicken breasts, skinless
- 6 slices pancetta, cut in half lengthways
- 4 tbsp. Sacla’ Fresh Coriander & Chilli Pesto
- 2 tbsp. olive oil
- 8 bamboo skewers
- 100g mixed salad leaves
For the dressing:
- 600ml extra virgin olive oil
- 2 tbsp. white wine vinegar
- 1 tbsp. Sacla’ Classic Basil Pesto
Method
- Cut each chicken breast in half lengthways, then cut each one of these pieces into 3 smaller chunks
- Lay the slices of pancetta on your work surface ready for the chicken
- Brush each chicken piece liberally with Sacla’ Fresh Coriander Pesto Wrap the pancetta around the chicken pieces
- Soak 8 bamboo skewers in water for 2 minutes so they won't burn during cooking
- Thread 3 pieces of chicken onto each skewer, heat the oil in a large frying pan and gently cook the chicken until it browns
- Meanwhile get your dressing ready. Quickly whisk together the oil, vinegar and Sacla’ Pesto
- Arrange the salad leaves on a plate, pour over the dressing and place the chicken skewers on top
