For the cannellini bean salad and lemon oil dressing:
250g of Napolina Cannellini Beans, washed and drained
½ red onion, finely diced
50g carrot, finely diced
50g celery, finely diced
½ red chilli, finely chopped
2 rashers of pancetta, finely sliced
100ml Napolina Special Selection Extra Virgin Olive Oil
Juice of 1 lemon
1 tablespoon parsley, roughly chopped
1 teaspoon mint, roughly chopped
For the Pancetta wrapped chicken:
2 chicken breasts, skin on ideally
6 sun-dried tomatoes, roughly chopped
1 tablespoon chopped basil
6 rashers of pancetta
2 rosemary sprigs
For the Chicken:
Preheat the oven to 190°c / 170°c Fan / Gas Mark 5.
Make a cut in the side of the chicken breast but don't cut all the way through.
Divide the sun-dried tomatoes and basil between the 2 chicken breasts and fold back together.
Wrap each chicken breast with 3 rashers of pancetta.
Add a rosemary sprig, and a milling of pepper.
Cover loosely in foil, then pop into the oven for 15 minutes or until cooked through.
For the Bean salad and dressing:
Whilst the chicken is cooking, place the cannellini beans into a bowl.
Add the red onion, carrot, celery and pancetta.
In a separate dish, mix the chilli, lemon juice and extra virgin olive oil.
Pour over the cannellini bean mix and give all the ingredients a really good stir so that all the flavours coat the beans.
Mix in the mint, parsley, salt and pepper, give one last stir and serve.