Recipe from Chef Renato from Mid Ocean Club
Serves 4
Pancetta is pork belly meat that is salt cured. Often associated with Italy, pancetta is also found in Slovenia, Spain and Croatia but its production varies by region. Like bacon, pancetta is full of rich flavour and is often cubed, and used for rendering or simply added as is to dishes.
- 4 skinless chicken breast fillets (5 oz)
- 4 tablespoons of low-fat cream cheese
- Olive oil
- 12 sundried tomatoes, roughly chopped
- 4 slices of pancetta
- 1 small chopped onion
- 15 oz green cabbage, cored and finely shredded
- A squeeze of lemon juice
- 2 garlic cloves
Directions:
- Preheat the oven to 390 F. Remove the small fillet from the underside of each chicken breast and set aside. Make a vertical cut down the length of each chicken breast to form a pocket, make sure you do not cut all the way through.
- Mix the cream cheese with the sundried tomatoes and season with black pepper. Put a spoonful into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved fillets to enclose the filling. Loosely wrap a slice of pancetta around each chicken breast. Add oil to a heated large non-stick frying pan, add the chicken and sear for 2 minutes each side. Transfer to a roasting pan and bake for about 12 to 15 until the chicken is cooked through.
- Just before serving, heat the olive oil in a non-stick skillet, add the minced garlic and the chopped onion. Gently fry until golden brown, add the shredded cabbage, squeeze the lemon juice, salt and pepper to taste and cook for about 4 to 5 minutes. Serve the chicken pockets on the stir-fried cabbage.
Gosling’s Wine of the Week
CARMEL ROAD PINOT NOIR
Gosling’s has paired Carmel Road Pinot Noir for Chef Renato’s chicken recipe tonight.
This Northern California wine is aged for nine months in primarily French oak.
It’s a nicely balanced wine with decent dark red fruit, supple raspberries, cherries and spices.
The wine is velvety and has an external finish.
The retail price is $25.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 25, 2013
