recipes
Pancetta Draped Chicken Chick Pea Mash
Delicious chicken breasts topped with pesto & pancetta cooked in Tomato Olive and Chilli sauce.
serves 4
15 min prep
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ingredients
| 4 small skinless chicken fillets 4 slices pancetta 350g jar Leggo's Stir Through Pasta Sauce - Tomato, Olive & Chilli ½ cup water or chicken stock 1 x 400g can Edgell Chick Peas, drained 1 tablespoon lemon juice 1 small clove garlic, peeled and crushed 2 tablespoons light olive oil Steamed Birds Eye Baby Beans, for serving |
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instructions
step 1
Cover each chicken fillet with a piece on pancetta and place in a lightly greased, oven proof dish.
step 2
Combine Leggo's Stir Through Pasta Sauce, water or stock and pour around the chicken fillets. Cover with foil and bake at 180°C for 25 minutes. Remove foil and cook for a further 5 minutes or until chicken is cooked, basting occasionally with the tomato sauce.
step 3
Place Edgell Chick Peas in a food processor with lemon juice, garlic and olive oil. Blend until smooth and creamy.
step 4
To serve, spoon chick pea mash onto four serving plates, top with cooked Birds Eye Baby Beans and sliced cooked chicken fillet, spooning over sauce.
recipe tip
- Chicken can be assembled in baking dish and refrigerated up to a day before cooking.
- Prosciutto or bacon can be substituted for the pancetta.
- Try using your favourite Leggo's Stir Through Pasta Sauce variant in this recipe.
- Chick Pea Mash can be pureed and refrigerated the day before serving.
- Reheat in a microwave oven before serving.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2690kJ (643Cal) | 486kJ (116Cal) |
| Protein | 72.7g | 13.1g |
| Fat - Total | 28.7g | 5.2g |
| - Saturated | 4.8g | 0.9g |
| Carbohydrate | 18.4g | 3.3g |
| - Sugars | 3.5g | 0.6g |
| Dietary Fibre | 8.6g | 1.6g |
| Sodium | 994mg | 180mg |
| Potassium | 861mg | 156mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Pancetta Draped Chicken Chick Pea Mash
Pancetta Draped Chicken Chick Pea Mash
Delicious chicken breasts topped with pesto & pancetta cooked in Tomato Olive and Chilli sauce.
ingredients
4 small skinless chicken fillets
4 slices pancetta
350g jar Leggo's Stir Through Pasta Sauce - Tomato, Olive & Chilli
½ cup water or chicken stock
1 x 400g can Edgell Chick Peas, drained
1 tablespoon lemon juice
1 small clove garlic, peeled and crushed
2 tablespoons light olive oil
Steamed Birds Eye Baby Beans, for serving
instructions
step 1
Cover each chicken fillet with a piece on pancetta and place in a lightly greased, oven proof dish.
step 2
Combine Leggo's Stir Through Pasta Sauce, water or stock and pour around the chicken fillets. Cover with foil and bake at 180°C for 25 minutes. Remove foil and cook for a further 5 minutes or until chicken is cooked, basting occasionally with the tomato sauce.
step 3
Place Edgell Chick Peas in a food processor with lemon juice, garlic and olive oil. Blend until smooth and creamy.
step 4
To serve, spoon chick pea mash onto four serving plates, top with cooked Birds Eye Baby Beans and sliced cooked chicken fillet, spooning over sauce.
serves 4 15 min prep recipe tip
- Chicken can be assembled in baking dish and refrigerated up to a day before cooking.
- Prosciutto or bacon can be substituted for the pancetta.
- Try using your favourite Leggo's Stir Through Pasta Sauce variant in this recipe.
- Chick Pea Mash can be pureed and refrigerated the day before serving.
- Reheat in a microwave oven before serving.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au