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    Italian chicken

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    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. 


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