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A stunning summer dish using our new Sublime Truffle, Parmesan & Black Pepper finishing butter.



  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.

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.