Chicken Breast In Port Wine Sauce

Ingredients:

1 big piece of chicken breast, sliced in the middle and halved

1 pack of pancetta bacon (8 slices)

1 cup of port wine

1 cup of rice

Handful raisins

Handful walnuts

Bunch of fresh thyme leaves, chopped finely

Bunch of fresh rosemary stalks, chopped finely

A few cloves

salt&pepper

*

There are so many ways how to prepare chicken. Wrapping has become one of the preferred ways for them. This time the inspiration came from a Dutch Allerhande magazine and has proven to be a very taste alternative. Slice the chicken breast in the middle and halve it so that you are left with four smaller pieces. Season with a bit of salt and pepper. Wrap each piece in two slices of pancetta, secure with a toothpick if needed. Place the wrapped chicken pieces on a hot frying pan and fry from both sides shortly so that the pancetta releases some fat and seales the chicken meat. Remove and place into a roasting pan and put in a 180C pre-heated oven, bake for about 8 minutes until the meat is done. Start boiling the rice. Add some salt and cloves to flavour. Meanwhile when the chicken breast is in the oven and rice is boiling, use the frying pan with the pancetta fat and throw in the raisins and walnuts. Roast for a while, afterwards raise the heat a bit and pour the port wine over. Season with salt, pepper and finely chopped thyme and rosemary. Cook until the liquid starts to reduce and walnuts with raisins are soft. At the end take the chicken breast from the oven and place into the mixture and cook a bit longer. Serve with rice.

Bon Appetit!