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Pancetta wrapped tapenade stuffed chicken

Servings 12
  • 500 grams thinly sliced chicken breast (12 pieces)
  • 24 slices of pancetta (or bacon)
  • 12 teaspoons black olive tapenade (see recipe link above!)
  1. Preheat the oven to 200 C.

  2. Take 2 slices of pancetta, lay one chicken piece across lengthways, spoon on teaspoon of tapenade and roll up. Repeat 11 more times.

  3. Lay them on a baking sheet covered with greaseproof paper (saves on washing up!)

  4. Bake for about 35 to 40 minutes or just until the pancetta goes crispy and the chicken is cooked.

  5. I served these over sauerkraut that had been heated up with bacon bits.