Oven Baked Rosemary Pancetta Chicken For Easter
Looking for a tasty chicken recipe for your Easter meal with family and friends?
Thisย Oven Baked Rosemary Pancetta Chicken is delicious and uses chicken breasts rather than a whole chicken – making it faster to prepare.
Just half an hour is all you need, and it’s served with family-friendly ย sides of mashed potatoes and steamed green beans.
This recipe comes straight from ourย Healthy Easter Cookbook eBook.
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people
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Ingredients
- 2 ripe tomatoes
- 400 grams chicken breast fillets 100gram per person
- 1 tsp rosemary leaves
- 12 slices pancetta
- Olive oil spray
- 2 tsp balsamic vinegar
- 4 medium potatoes
- 1/3 cup parmesan grated
- 1/3 cup reduced-fat Greek natural yoghurt
- Salt and pepper
- 2 cups green beans chopped
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 180C/gas mark 4. Cut tomatoes into wedges.
- Place chicken fillets on a lined baking tray and then sprinkle with rosemary leaves.
- Wrap three slices of pancetta around each fillet and place tomato wedges on the tray. Spray chicken and tomatoes with the cooking oil spray and drizzle everything with the balsamic vinegar.
- Place in the oven for 15-20 minutes or until the chicken is cooked through and the pancetta is crispy.
- While the chicken is cooking, peel and chop the potatoes and steam in the microwave on high for 6-8 minutes (adjust cooking time depending on microwave power) until tender. Or steam in a steaming basket on the stovetop for 8 - 10 minutes until tender. When tender, drain the potatoes, reserving 1/3 cup of cooking water. Then mash with reserved water, Parmesan and natural yoghurt. Season with salt and pepper.
- Steam the beans for a couple of minutes in the microwave.
- Arrange mash on serving plates, top with chicken and serve with
- roasted tomatoes and beans.
- Season with salt and pepper if desired.
Recipe Notes
346 calories per serve.
Check out the book in our shopย HERE.
