9319 1097
main menu

Quince, Pancetta and Chicken Pan Bake

All in one pan which captures the flavours of everything!

February 3, 2017

Quince, Pancetta and Chicken Pan Bake

Home  / Recipes  /  

Chicken pancetta tray bake

ingredients for four

700gm small skinless boneless chicken breast
120gm quince paste
150gm thinly sliced prosciutto
3 Tbsp extra virgin olive oil
150gm red onion
500ml chicken stock
100gm cherry tomatoes
150gm green runner beans
2 x 10cm long pieces of rosemary
225gm toasted Israeli couscous
salt and pepper

method

  1. Preheat oven to 180°C.
  2. Season chicken with slat and pepper. Spread a 2mm thick layer of quince paste evenly over one side of each breast.
  3. Wrap, covering as much chicken as possible, with slices of prosciutto. This will flavour the meat and keep it moist as well as holding in the quince paste. Set aside.
  4. Chop onion into 1cm dice. Place 2 tablespoons olive oil into roasting tin and fry onion over medium heat for 3 to 4 minutes, until lightly golden.
  5. Fry chicken breasts alongside onions for a minute each side to colour slightly.
  6. Meanwhile, top and tail beans and cut into 4cm lengths.
  7. Cut tomatoes in half.
  8. Add stock to roasting tin with beans, tomatoes and rosemary. Bring stock to the boil.
  9. Tip in couscous and lightly season with salt and pepper. Stir to incorporate all components around chicken.
  10. Cover roasting tin with foil. Bake for 20 minutes, until chicken is cooked and springs back to the touch.
  11. Remove from oven andto rest for 5 minutes before serving.

cooks notes

  • This is a fantastic dish that the whole family will love and is quick to put together for an evening meal. Minimal washing up too, what a winner!
  • Use the chicken idea as a separate meal. Once coloured, cook chicken through gently in frying pan. Serve with a crisp garden salad.
  • Use the bbq rather than a frying pan to seal chicken for a smoky flavour.
  • Quince paste is fantastic to use in a marinade for pork ribs, melted and brushed on top of an apple tart or stirred through a sweet rice pudding.
  • Israeli toasted couscous is larger than regular couscous and takes longer to cook. It has a mild toasty flavour. It can also be used in soups and casseroles. Try tossing with roasted vegetables, baby spinach and a good vinaigrette.

Never miss out

Sign up to our newsletter to receive exclusive specials and class information!

We pinky promise never to send you spam or share your information!


back to top

Corporate Classes

Are you looking for a fun and unique event to share with your team or clients? Think cooking school!

Culinary Tours

Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.

Visit our Blog

Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!

Gift Vouchers

The perfect gift for lovers of cooking and food. Enjoy instant email delivery on purchase!

Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


Favourite Meal: