Chicken, Pesto, Tomato, Pancetta and Mozzarella Bake
3 - 4 people
4 free range, organic fed Chicken breasts
A handful of vine-ripened cherry tomatoes
1 jar of pesto
1 pack of thinly sliced Pancetta
1 pack buffalo mozzarella
½ a teaspoon powdered fenugreek
1 – 2 twists of black pepper
Begin by pre-heating your oven to 180 degrees Celsius. While heating, wash and halve the tomatoes and place on a slightly oiled baking tray. Continue by removing any sinew or fat from the chicken breasts, then lay them side by side on the baking tray then lightly powder with the fenugreek and some twists of pepper.
Cover the breasts with the pesto then slice the mozzarella and lay the slices across the top of the breasts right in the middle. Finally lay the slices pancetta over the outside edges and bake in the oven for 20 minutes. Serve with chickpea couscous or rice (I served mine with salad, but it needed something to soak up the wonderful cooking juices).