Chicken, pancetta & pesto ciabatta

Name: Chicken, pancetta & pesto ciabatta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 ciabatta rolls; 1 tbsp olive oil; 8 rasher/s Cooks' Ingredients Sliced Pancetta; 270 g pack British Chicken Tomato & Basil Marinated Breast Chunks; 145 g tub green pesto with basil; Handful rocket leaves

This is at its best eaten while the chicken is warm, but it would also make a great packed lunch – in which case wait for the chicken to be cold before putting it all together. Try more sandwich recipe ideas or other ways for chicken breast inspiration.

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Serves4
CourseLunch
Prepare5 mins
Cook10 mins
Total time15 mins

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4 ciabatta rolls
1 tbsp olive oil
8 rasher/s Cooks' Ingredients Sliced Pancetta
270g pack British Chicken Tomato & Basil Marinated Breast Chunks
145g tub green pesto with basil
Handful rocket leaves

Bake the rolls for 8-10 minutes, according to pack instructions.
Meanwhile, heat the oil in a large frying pan over a medium heat and cook the pancetta for 2-3 minutes, turning regularly, until golden and crisp.
Transfer the pancetta to a plate lined with kitchen paper, then add the chicken chunks to the hot pan and fry for 5-6 minutes, turning frequently, until golden and cooked through with no pink meat and juices that run clear.
Cut the rolls open, add a good dollop of pesto to each one, then top with some rocket leaves, the pancetta and chicken. Spread any remaining pesto on top of the ciabattas, then serve immediately.

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