Dairy-free pancetta wrapped chicken recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 670 calories / serving
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Preheat the oven to 180C.

Split the chicken breasts horizontally two thirds of the way through each one. Spread with 1 tablespoonful of cheese spread, scatter with chopped sunblush tomatoes and a little basil. Close up and then wrap tightly with strips of pancetta – 4 or 5 per chicken breast. Place on a shallow baking tray, drizzle with a little olive oil and bake for 20-25 minutes or until golden brown on top and cooked through with no pink showing. 

Meanwhile, cook the beans in a pan of boiling salted water for 3-4 minutes until just tender, drain and refresh in cold water to keep the vivid green colour. Melt the soya spread in the saucepan, add the cooked beans, a squeeze of lemon juice, salt and pepper and stir until glazed.

To serve, place one chicken breast on each plate and serve with boiled new potatoes, lemon butter beans and lemon wedges to squeeze over.

Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.

See more Dairy-free recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the chicken

  • 4 skinless chicken breasts
  • 4 tbsp Free From garlic and herb creamy cheese
  • 75g sunblush tomatoes, chopped
  • small handful basil leaves
  • 20 x Finest smoked pancetta slices
  • For the lemon butter beans

  • 175g fine green beans, tops removed
  • 25g soya spread
  • squeeze lemon juice
  • lemon wedges, to serve
  • Boiled new potatoes to serve
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  • Energy 2787kj 670kcal 33%
  • Fat 46.2g 66%
  • Saturates 13.3g 66%
  • Sugars 1.7g 2%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 2.6g Protein 60.3g Fibre 1.3g


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