Chicken with Pancetta Parcels and Tomato Salad

Ingredients

2 Tbsp	Olive oil
800 g	Chicken breasts, 4 fillets, trimmed (Main)
8	Bocconcini
8 slices	Pancetta
1 to serve	Baby spinach

Tomato salad

250 g	Cherry tomatoes
1 tsp	Sumac powder
250 g	Yellow tomatoes
1 tsp	Chilli flakes
2 Tbsp	Olive oil
¼ cup	Malt vinegar

Directions

1. To make the tomato salad, halve the tomatoes.
2. Then place with the sumac, chilli flakes, oil and malt vinegar in a non-metallic bowl and toss to combine. Set aside.
3. Brush chicken with oil and place on a tray. Wrap each bocconcini with a slice of pancetta and place on the tray.
4. Roast for 8-10 minutes or until chicken is cooked and bocconcini is melted.
5. Serve chicken with pancetta parcels, spinach leaves and tomato salad.