Chicken Bocconcini with Coriander Pesto

On the table in 35mins

Serves 4


  • 4 chicken breasts, skinless
  • 6 slices pancetta, cut in half lengthways
  • 4 tbsp. Sacla’ Coriander Pesto
  • 2 tbsp. olive oil
  • 8 bamboo skewers
  • 16 new potatoes

For the dressing:

  • 600ml extra virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 tbsp. Sacla’ Classic Basil Pesto
  • 100g mixed salad leaves


  1. Cut each chicken breast in half lengthways, then cut each one of these pieces into 3 smaller chunks
  2. Lay the slices of pancetta on your work surface ready for the chicken
  3. Brush each chicken piece liberally with Sacla’ Pesto Wrap the pancetta around the chicken pieces
  4. Soak 8 bamboo skewers in water for 2 minutes so they won't burn during cooking
  5. Thread 3 pieces of chicken onto each skewer, heat the oil in a large frying pan and gently cook the chicken until it browns
  6. Meanwhile get your dressing ready. Quickly whisk together the oil, vinegar and Sacla’ Pesto
  7. Arrange the salad leaves on a plate, pour over the dressing, place the chicken skewers and new potatoes on top

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