Griddled Chicken with Red Pesto
4 x 125g/4oz skinless chicken breasts
8 thin slices pancetta
2 tbsp olive oil plus extra to oil
1 red onion, thinly sliced
2 tbsp red pesto
salt and ground black pepper
torn fresh basil leaves to garnish
boiled rice or pasta to serve
1 Heat an oiled griddle. Season the chicken with salt and pepper and wrap the pancetta around them.
2 Cook on the griddle, skin-side down, over a medium heat for about 20 minutes, turning after 10 minutes, until golden brown and cooked through.
3 Meanwhile, heat the remaining oil in a frying pan and cook the red onion until it is tender and starting to caramelize.
4 Stir in the red pesto and serve sprinkled with basil with some boiled rice or pasta.