1 stick celery diced
30g pecans chopped
75g California prunes chopped
Freshly milled black pepper
2tsp freshly chopped sage
4 chicken breasts (approx. 180g each)
8 slices pancetta
2tbsp olive oil
What to do:
1 Preheat the oven to 180 ºC/350ºF/Gas mark 5.
2 Mix together the celery, pecans, prunes, pepper and sage in a small bowl. Make a slit in each chicken breast and stuff each one with the prune mixture.
3 Place two slices of pancetta on a chopping board and stretch slightly with the back of a knife. Place a chicken breast on top and wrap the pancetta around it. Repeat with the remaining pancetta and chicken.
4 Place the stuffed breasts on a baking tray and drizzle with olive oil. Bake for 20-25 minutes until cooked through. Serve with a green salad or steamed vegetables.
Recipe courtesy of California Prunes.