by Debra Wysopal

Another from Aussie chef Donna Hay, this one make a beautiful and super easy weeknight dinner. The pancetta crisps up and tastes like bacon and the cheese is super melty and delicious. The original recipe calls for a few handfuls of black olives as well, so feel free to toss them in if you desire, but do not omit the tomatoes, they really give the dish some punch.

Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 10 voted )


  • Pint of cherry tomatoes, halved
  • Olive Oil
  • 4 thick slices of fesh Mozzarella
  • 8 Basil Leaves
  • 4 boneless, skineless chicken breasts
  • 8 slices Pancetta
  • Kosher Salt and Pepper


Preheat oven to 400

Line a baking dish with parchment paper. 

Season breasts with salt and pepper.  Place one to two slices of mozzarella and 2 basil leaves on top each chicken breast and wrap with two slices of pancetta, in a single layer to enclose.  Nestle chicken amid the tomatoes and bake for about 24 - 26 minutes, until cooked through, depending on thickness of breasts. 

Serve hot.


To make ahead, assemble and put into fridge until ready to bake.


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