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Alastair Little

Breasts of Chicken Wrapped in Savoy Cabbage and Pancetta

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Great British Chefs
Great British Chefs

By Kit Chapman

Published 1989

  • About

Ingredients

  • 8 inner leaves of Savoy cabbage
  • 8 thin slices pancetta, about 100 g (4

Method

Preheat the oven to 230°C/450°F/Gas Mark 8.

Blanch the cabbage leaves for 1 minute in boiling water. Drain, cool and remove any tough stalks.

Arrange two leaves each on four 25 cm

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