8
RECIPES
Please note all spoon measures given in recipes use standard metric measuring spoons e.g.
5ml is 1 tsp and 15ml is 1 tbsp. We recommend you use a set of measuring spoons to get
accurate measurements.
STUFFED CHICKEN BREASTS WITH PANCETTA
- Serves 4
Chicken breasts
4, boneless, skinless
Fresh breadcrumbs
4 tbsp
Lemon
1, zest only
Butter
50g, melted
Pancetta
75g, diced
Fresh thyme
4 - 5 sprigs, stem removed and chopped
Cherry tomatoes
4, halved
Pancetta strips
150g, about 8 slices
Olive oil
3 tbsp
Ingredient Quantity
WHAT YOU DO
Slice the chicken breasts horizontally through the centre, to make a pocket in each.
Mix the breadcrumbs, lemon zest, melted butter, diced pancetta and thyme until well
combined. Spoon into the pockets in the chicken.
Place the tomatoes on top of the stuffing. Wrap 2 strips of pancetta around each chicken
breast to fit tightly. The pancetta will shrink as it cooks.
Drizzle 2 tbsp oil over the chicken breasts. Put 1 tbsp into the Remoska®. Put the chicken
into the Remoska® and cook for approx. 30-40 minutes (depending on the thickness
of the chicken) until browned and sizzling and a knife inserted into the middle lets clear
juices run from the chicken.
