Apricot and pancetta chicken

    35 min

    Pancetta rolled chicken in a beautiful fruity glaze. Perfect when served with couscous, white rice or sweet potato wedges with salad. I have scaled the recipe down to one serving, but this can then be built up depending on how many breasts you are using. I store the sauce in jars so that it is ready to use when needed.

    1 person made this

    Serves: 1 

    • 2 tablespoons mayonnaise
    • 2 tablespoons Reggae Reggae® sauce
    • 1 tablespoon tomato ketchup
    • 3 tablespoons apricot jam
    • 1 chicken breast fillet
    • 1 teaspoon butter
    • 3 or 4 slices pancetta, uncooked

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Mix together the mayonnaise, Reggae Reggae® sauce, tomato ketchup and apricot jam.
    2. Place the chicken breast between two sheets of cling film and beat with a rolling pin until approximately 8mm thick. Spread butter across the chicken breast and lay pancetta on top to cover. Roll the chicken (in a Swiss roll effect) and secure with a cocktail stick.
    3. Place the chicken in a baking dish and cover with the sauce.
    4. Bake in the oven until the chicken is no longer pink at the centre, about 30 minutes. Slice the chicken breast into 2cm thick portions to display the swirled pancetta.


    Don't be disheartened by the appearance of the sauce before it is cooked - it becomes a glaze in the oven!
    This recipe can also be used to make bite-size pieces perfect for parties. Before cooking, cut the flattened chicken into 2.5cm wide strips, cover with the pancetta and secure with the cocktail stick. Cook for approximately 15 to 20 minutes covered with the sauce and serve.

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