Italian chicken

Makes: 4


1 pack of cubetti di pancetta 
8 essential Waitrose British Chicken Thigh Fillets 
500g tub of essential Waitrose Tomato and Basil Sauce 
30g capers
25g fresh basil 
Waitrose Garlic Flatbread


1. Dry fry 1/2 of the cubetti di pancetta in a large frying pan until it begins to colour. 

2. Add the chicken breast and fry for 2-3 minutes. 

3. Stir in the tomato sauce and capers. Cook, stirring occasionally, for 20 minutes until the chicken is cooked through and there is no pink meat. 

4. Reserving a handful of small leaves from the fresh basil, tear the remainder and add to the sauce. 

5. Serve scattered with the remaining basil with a warm garlic flatbread.