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Ingredients
- 1 chicken breast supreme, skin removed
- Sea salt and freshly ground black pepper
- Olive oil
- 3 slices smoked pancetta
- 8 medium-sized spears asparagus, woody ends trimmed off
- 8 cherry tomatoes, halved
- 5 kalamata olives, stones left in
- Handful basil leaves
- Small knob unsalted butter
- Splash white wine
Directions
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
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By crowpickle
on April 23, 2013
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The whole musical chairs with the pancetta on top of the chicken and then flipping over didn't seem to do anything in regard to flavor and the pancetta seemed a bit undercooked. Next time I might fry the pancetta by itself a little more before placing on the chicken. I also think the kalamata olives would have released more flavor if they were pitted. For an all-in-one pan recipe this is okay but it seemed lacking for a full meal. I might need to serve over angel hair pasta next time.
By KatieCooks86
Lake Worth, FL
on October 24, 2011
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This recipe seemed like it was going to be complicated, but it truly was not! It was delicious and my husband has asked that I make it again, soon!
I did exclude the olives because neither my husband or I like green olives. The asparagus I used was very slender because my husband doesn't care for the medium or thick stalks. Also I used Cherry tomatoes because that is all my supermarket had in stock.
Next time I will use a thinner chicken breast. The thick ones I used took a long time and I was worried they wouldn't be cooked all the way through. Also I would leave the pancetta on longer to crisp up a bit more.
All in all a wonderful and extremely easy recipe! I highly recommend it!
By rdchohan_7967132
Columbia, MD
on January 09, 2011
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This is a very yummy recipe. It was super easy and yummy. I'm now a huge fan of Jamie Oliver. Thank you.
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