How To Make Chicken Breast Wrapped in Pancetta stuffed with Truffle, Parmesan & Black Pepper Butter

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2
chicken breast wrapped in pancetta stuffed with truffle, parmesan & black pepper butter cooked

Ingredients

  • 2 x chicken breasts skinless/boneless
  • 200g sliced Nidderdale Pancetta or Prosciutto
  • Sublime Truffle, Parmesan & Black Pepper butter
  • Sea salt & Cracked black pepper to taste
  • 3 tbsp. cold pressed olive oil
  • 1 tbsp. Sherry vinegar
  • 1tsp. Dijon mustard
  • Bowl of Wild rocket leaves
  • Nugget of Parmesan for shaving

Preparation

  1. Make a pocket in the centre of the chicken breast using a thin sharp knife starting at the thick end.
  2. Insert two slices of the butter approximately (10g each slice) in each breast pushing carefully towards the tip of the breast.
  3. Next wrap the pancetta around the breast covering as much chicken as possible.
  4. Wrap in cling film & chill for 30 minutes (this can also be done a day ahead)
  5. For the vinaigrette simply whisk together the vinegar, mustard & oil then season to taste & reserve.

raw chicken breast and butter

Method to cook

  1. Pre heat the oven to 180°C fan assisted or 200°C without a fan (gas 6)
  2. Carefully remove the cling film from the breasts.
  3. Fry the breasts in a little oil on all sides over a medium high heat for a couple of minutes then place in the centre of the oven & roast for 20 minutes until the chicken is cooked & butter inside piping hot.
  4. Serve straight away.

chicken breast wrapped in pancetta stuffed with truffle, parmesan & black pepper butter cooked