Pancetta Asparagus Chicken with Capers and Pesto Oil

Serves 4
Preparation Time 10 minutes
Cooking Time 10 minutes


Tick off the ingredients as you buy them

  • 12 baby asparagus spears
  • 12 chicken tenderloins
  • 12 slices pancetta, prosciutto or thin streaky bacon
  • freshly ground black pepper, to taste
  • ¾ cup Moro Pesto Infusion
  • 2 tablespoons capers
  • 80g rocket leaves

Trim asparagus to just a little longer than the chicken tenderloins. Lay pancetta out on a sheet of baking paper. Place an asparagus spear in the centre of each pancetta slice, lay a tenderloin along the length of the asparagus. Season with pepper and roll pancetta tightly around the chicken to enclose. Heat ¼ cup Moro Pesto Infusion in a frypan and cook the chicken, asparagus side up, for 5 minutes. Turn over and cook for a further 5 minutes until both the chicken and the asparagus are cooked. Scatter the rocket leaves onto a serving platter or individual plates. Place chicken on top, drizzle generously with remaining Moro Pesto Infusion and sprinkle with capers and black pepper.