4 boneless skinless chicken breasts 12 sage leaves 24 slices cured bacon (such as pancetta)
little olive oil little freshly squeezed lemon juice
For the dressing
100g (4oz) black olives handful basil leaves, coarsely torn 200g (7oz) tomatoes, peeled, deseeded and diced 200g (7oz) red onions, diced 3tbsp olive oil 1tbsp balsamic vinegar risotto or new potatoes, to serve
1 Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. 2 Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). 3 Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. 4 To make the dressing, mix together all the ingredients in a bowl. 5 Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.
Per serving: 570cals, 43g fat, 14g saturated fat, 6g carbohydrate