Mediterranean style Sunday lunch

Filipa Kays pancetta wrapped chicken breasts are served with a butternut squash salad and potatoes roasted in garlic and rosemary: Sundays have never tasted so good
Mediterranean style Sunday lunch
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the chicken

  • olive oil
  • 300 g cherry tomatoes, on the vine
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme
  • 250 g soft goats' cheese
  • 6 chicken breasts
  • 30-36 pancetta, (enough to wrap each chicken breast)
  • fresh sprigs thyme, to garnish

For the butternut squash salad

  • 1 large butternut squash
  • olive oil
  • 1 tsp dried mixed herbs
  • 2 tbsp pine nuts
  • 200 g feta cheese
  • 100 g lambs lettuce
  • 100 g rocket
  • 150 g black olive

For the garlic and rosemary roast potatoes

  • 1 kg new potatoes
  • 1 tbsp chopped rosemary
  • 6 cloves garlic
  • 2 red onions
  • 2 red peppers
  • olive oil
  • sprig of rosemary, to garnish

For the garlic ciabatta

  • 1-2 cloves garlic
  • 1 tbsp fresh parsley
  • 60 g butter
  • 1 loaf ciabatta

For the salad dressing

  • 1 clove garlic, crushed
  • 5 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 1 tbsp honey

Method

1. Preheat the oven to 200C/180C fan/gas 6.

2. For the chicken: take a large roasting dish and drizzle with olive oil. Add the cherry tomatoes, drizzle with more oil and put in the oven to roast while you prepare the chicken.

3. Crush the garlic and finely dice the thyme. Combine well with the soft goats cheese using a little drizzle of olive oil. Add fresh black pepper to taste.

4. Make a deep incision into the thick side of each chicken breast and then stuff each one with an even portion of the herby goats cheese.

5. Lay a sheet of cling film onto a chopping board. Place 56 slices of pancetta onto the cling film vertically and evenly. Lay the stuffed chicken breast onto the pancetta slices horizontally. Use the cling film to wrap the pancetta around the chicken breast. Secure with cocktail sticks if you need to.

6. Take a large frying pan (one that will fit all the chicken breasts) and pour in a few tablespoons of olive oil. Heat the oil and place the chicken into the pan. The side of the each chicken breast that has the join on should be face down in the pan at first as this will help seal it.

7. Cook the chicken turning a couple of times until just cooked through. Put in the roasting dish with the tomatoes and onions for 5-10 minutes before serving.

8. To serve, place the chicken onto a plate and garnish each breast with a sprig or two of fresh thyme. Arrange the tomatoes around the chicken.

9. For the butternut squash and rocket salad: peel and dice the butternut squash into 2cm cubes, removing the seeds. Toss in olive oil and herbs. Place on an oiled baking sheet and roast for around 20 minutes until tender.

10. While the squash is roasting, toast the pine nuts in a hot pan, cube the feta and wash the lettuce. Shake well to remove excess water.

11. To serve, arrange the lettuce on a large plate or shallow dish. Place the roasted squash onto the lettuce followed by the feta, olives and pine nuts. Drizzle with the dressing.

12. For the garlic & rosemary roast potatoes: half the potatoes and ensure they are dry.

13. Crush the garlic and combine with the chopped rosemary and 6 tablespoons of olive oil. Toss the potatoes in this mixture so they are well coated.

14. Place on a baking tray and season with rock salt. Place in the oven.

15. Peel and chop the onions into wedges. De-seed and slice the peppers.

16. Remove the tray from the oven and add the onions and peppers, stirring thoroughly. Return to the oven and roast for a further 20-25 minutes.

17. Place the potatoes in a serving dish, garnish with rosemary sprigs and serve.

18. For the garlic ciabatta: crush the garlic, finely chop the parsley and combine with the butter.

19. Half the ciabatta lengthways. Spread the butter all over each of the cut sides. Place on the hot tray in a pre-heated oven for about 5 minutes until the butter has melted and the bread is crispy. Slice into diagonal pieces to serve.

20. For the salad dressing: crush the garlic and combine with the olive oil, soy sauce, lemon juice and honey. Stir until well mixed. Season to taste and stir again.

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