Pancetta Chicken Wraps With Roasted Tomatoes

• 200 g pancetta, slices (smoked)
• 4 boneless skinless chicken breasts
• 12 fresh sage leaves
• salt and pepper, to taste
• 1 -2 tablespoon olive oil
• 16 -20 cherry tomatoes (*see note below)

1. Arrange a quarter of the pancetta slices in a row on a cutting board, overlapping them slightly along their long sides.
2. Put a chicken breast at one end so that it lies across the slices of pancetta.
3. Top with 3 sage leaves and season with salt and pepper.
4. Wrap the chicken in the pancetta so that it is completely enclosed.
5. Repeat steps 1-3 with the remaining three chicken breasts.
6. Heat the oil in the pan for 1-2 minutes until hot, then lay the chicken parcels in the pan and cook for 7-8 minutes, turning occasionally to cook on all sides.
7. The pancetta will become golden and crisp.
8. Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for 2-3 minutes.
9. Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 minutes so it will cut more easily.
10. *NOTE: Try to find small tomatoes that are still on the vine.
11. You'll want 4-5 per stem for each serving.

pancetta, chicken breasts, sage, salt, olive oil, tomatoes

Taken from www.food.com/recipe/pancetta-chicken-wraps-with-roasted-tomatoes-238680 (may not work)