John Myers
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Chicken Breast in Pancetta on Summer Salad
The perfect chicken breast in pancetta on summer salad recipe with a picture and simple step-by-step instructions.
Chicken breast in pancetta
- 300 g Chicken breast
- 12 Discs Pancetta
- 2 Garlic cloves
- Dried rosemary
- Espelette pepper
- Salt
- Black pepper from the mill
- 1 tsp Oil
salad
- 1 bunch Arugula
- 1 Mini cucumber
- 2 middle Beefsteak tomatoes
- 3 Sweet peppers
- 3 Spring onions
dressing
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 1 shot Walnut vinegar
- 2 Garlic cloves
- 50 ml Rapeseed oil
- Salt
- Pepper
Chicken breast in pancetta
- Cut the chicken breast into 12 bite-sized pieces. Cut the garlic into thin slices. Season the chicken breast pieces with salt, pepper, rosemary and Espelette pepper. Place a piece of chicken breast on each slice of pancetta, wrap two slices of garlic and the chicken breast in the pancetta on top.
- Put 1 teaspoon of oil in a pan and fry the chicken pieces on all sides at a medium temperature until crispy.
salad
- Sort out the rocket, wash, spin dry and cut into bite-sized pieces, do not use the long stalks. Arrange the rocket on two plates as a bed. Peel the mini cucumber and cut into small cubes and spread on the rocket bed.
- Quarter the tomato, remove the core and then cut into cubes and also spread on the rocket bed. Quarter the sweet peppers, cut into strips and also distribute on the salad. Cut the spring onions into fine rings and distribute them on the salad.
dressing
- Put the mustard, garlic, honey, vinegar and honey in a tall vessel, add salt and pepper, don’t forget the oil, and puree everything with the magic wand so that it becomes a wonderfully creamy consistency. Try and add seasoning if necessary.
finish
- Pour the dressing over the salad and spread 6 crispy chicken pieces in pancetta on top of the salad. There is simply a baguette with it.
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