Try this delicate way to brighten up a chicken breast with some Italian charm
1. Preheat the oven to 220 deg c. 425 deg f. gas mark 7. Put the peeled potatoes in a large saucepan of salted water and par boil. Lay 2 slices of pancetta slightly overlapping on a work surface. Put one quarter of the basil leaves on top, season with pepper and lay a chicken breast on top. Carefully roll over and wrap securely.
2. Once the potatoes are par boiled, drain and toss in heated baking tray with olive oil, seasoning, rosemary and cous cous grains. Put in the oven to roast. Put the olive oil and butter in a rying pan large enough to hold the 4 wrapped breasts in a single layer. Lay them in carefully and fry for 4 minutes on each side. Transfer to a roasting tray and put in the oven for 10 minutes.
3. Pour the stock into the pan and reduce by half over a high heat, scraping any bits from the pan with a wooden spoon. Off the heat, whisk in the cream and the chopped chives. Season to taste. Put a wrapped chicken breast on each serving plate and spoon the cream gravy around it. Scatter over the remaining 8 chives snipped into 2.5 / 1 inch lengths.
4. Serve the potatoes on the side.
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