Pancetta wrapped tapenade stuffed chicken


(That is a terrible title… yet strangely descriptive!)

Now that summer is more or less gone, I can use the oven more. Wahey! Or course, I’m doing a Whole30 at the moment, so new recipes are a little sparse at the moment cause I’m trying to keep it a li’l simple. But I still had tapenade leftover from the weekend, so came up with these li’l chicken bites.

The tapenade I made this weekend was a bit different to the one I made earlier – still black olives, capers, garlic and olive oil but left out the tarragon and popped in a load of chipotle chilli powder. Yum!

These would make a tasty li’l party treat as well, I reckon… although I can’t say for certain what they are like cold – as there were no leftovers!

Servings: 12



  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.

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