Traybake Pancetta Chicken with Olives and Tomatoes


  • 8 slices pancetta
  • 4 chicken breast fillets
  • 2 tbs olive oil
  • 400 g (14 oz) vine-on cherry tomatoes, snipped into small bunches
  • 100 g (3½ oz) Crespo Pitted Green Olives
  • 2 cloves garlic, sliced thinly
  • To Serve: green salad; new potatoes.
Recipe and image courtesy of Crespo Olives.

This Traybake Pancetta Chicken with Olives and Tomatoes makes such an easy meal for 4!

  1. Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.
  2. Wrap 2 slices of pancetta round the middle of
    each chicken breast.
  3. Heat 1 tablespoon of the oil in a large frying-pan and fry the chicken for 2 to 3 minutes each side.
    until golden, then transfer to a baking tray and bake in the pre-heated oven for 10 minutes.
  4. Toss the tomatoes, olives and garlic in the remaining oil and add to the tray around the chicken.
  5. Bake for a further 15 minutes until the chicken is cooked through and the tomatoes are softened.
    Serve with a green salad and new potatoes.

Enjoyed your Traybake Pancetta Chicken with Olives and Tomatoes, and looking for more one-pot dishes from “The People’s Friend”? Why not try this delicious Cannelloni With Ricotta And Spinach or this tasty Chicken Traybake With Marmalade And Mustard?