- 12 small plum tomatoes, halved
- 3 tbsp olive oil, plus more to drizzle
- Salt and freshly ground black pepper
- 3 boneless and skinless chicken breasts
- 12 sage leaves
- 12 slices of pancetta, unrolled
- 6 oz (170g) mixed baby greens
- 1/3 cup olive oil
- 1½ tbsp cider vinegar
- 2 tsp chopped parsley
- 1 shallot, finely chopped
- 1 tsp light brown sugar
- Salt and freshly ground black pepper
- Preheat the oven to 300°F (150°C). Put the tomatoes into a roasting pan, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 1 hour, or until slightly dried and caramelized.
- To make the dressing, place the ingredients in a small bowl and whisk together until thickened slightly. Season to taste with salt and pepper.
- Cut each chicken breast into 4 pieces. Top each with a sage leaf, then wrap as tightly as possible with a piece of pancetta.
- Heat the olive oil in a large frying pan and brown the chicken pieces on each side. Lower the heat and continue to cook the chicken, turning, for 10 minutes, or until cooked through.
- Serve the chicken with the greens and the roasted tomatoes, drizzled with the dressing.