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.
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.