Gennaro Contaldo’s Truffle Pesto Chicken


  • 500g baby new potatoes
  • 2tbsp. olive oil
  • 3 sprigs of fresh Rosemary
  • ½ tbsp. flaked sea salt 
  • Black pepper to taste
  • 4 chicken breasts
  • 1 jar Sacla’ Truffle Pesto
  • 95g sliced pancetta (or use streaky bacon)


Click on the image above to watch a video of Gennaro creating his tasty recipe of Truffle Pesto Chicken.

  1. Preheat the oven to 200°C/180°C fan.
  2. Add the potatoes to a large roasting tin and drizzle with 1 tbsp. olive oil.  Strip the leaves from the rosemary and stir together with the salt and pepper.
  3. Carefully slice each chicken breast open to make a pocket.
  4. Fill each pocket with a spoonful of Truffle Pesto, close the pocket, and then wrap 3-4 slices of pancetta around each breast. 
  5. Place in a roasting tin with the potatoes and drizzle with the remaining oil. Cook for 25 minutes, until both the chicken and potatoes are golden and cooked through. 

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