Ingredients
Serves 4
- 100g breadcrumb
- 1 bunch of parsley
- 4 cloves garlic, chopped
- 1 lemon zest
- 16 slices pancetta
- 4 turkey fillets, skin removed
- 200g heirloom cherry tomatoes or 4 tomato
- Salt and pepper
Method
- Preheat the oven to 180˚C.
- In a small bowl, combine the breadcrumb, with garlic, parsley, lemon zest and drizzle of oil. Season well with salt and pepper.
- Butterfly the chicken fillet by slicing the fillet horizontally.
- Arrange the flattened chicken fillet flat on the work surface. Season with a little salt and pepper lightly. Divide half of the breadcrumb mixture between the chicken ( keep the rest of the breadcrumb mixture for the tomatoes.) bring the sides of the fillet together to create a pocket. On a parchment paper, line 3 slices of pancetta, place one of the chicken filets over. Using the parchment paper, tightly wrap the fillets in the pancetta. Repeat the step with the rest of the chicken filets.
- Keep in the fridge until needed.
- Next, prepare the tomatoes. With a serrated knife, cut the top of each tomato, and remove most of the seeds. Season with salt and pepper.
- Place the tomatoes and the pancetta-wrapped chicken, in a roasting tray lined with parchment paper.
- Fill with the rest of breadcrumb mixture the tomatoes, with any excess falling in the tray. Drizzle with olive oil and extra seasoning if desired.
- Place in the oven and roast for 25-30 minutes until the chicken is cooked through. If using an air fryer, allow 15-18 minutes at 180˚C, separating the chicken and tomato into 2 different compartments if possible.
- Remove from the oven and serve the chicken and stuffed tomatoes immediately with your favourite potato side.
Tips
1 Chill for a perfect wrap:
After wrapping the stuffed chicken fillets tightly in pancetta, rest them in the fridge for at least 20–30 minutes. This helps the pancetta firm up and adhere, so it stays neatly wrapped during roasting and crisps beautifully in the oven.
2. Use the breadcrumb mix in two ways:
Seasoned breadcrumbs aren't just for the stuffing — using the rest to fill the tomatoes (and letting any excess fall into the roasting tray) creates delicious, crunchy, flavour-packed bits that naturally baste in the chicken juices. These become a built-in savoury garnish.
3. Add a luxurious finish:
For a restaurant-style touch, make a quick cheesy Mornay sauce and spoon it over the chicken for the last 5 minutes of cooking. A high-heat grill at 240°C melts and browns the sauce, giving you a golden, gratinated crust without drying out the meat.
