Chicken & Cannellini Bean Salad

Packed with Mediterranean flavours, the vibrant ingredients in this recipe allow you to create a delightful chicken dish. Ideal for summer evenings, try teaming this meal with one of our antipasti starters.

Cooking Time

20 minutes




For the Chicken:

Preheat the oven to 190°c / 170°c Fan / Gas Mark 5. Make a cut in the side of the chicken breast but don’t cut all the way through.

Divide the sun-dried tomatoes and basil between the 2 chicken breasts and fold back together.

Wrap each chicken breast with 3 rashers of pancetta. Add a rosemary sprig, and a milling of pepper.

Cover loosely in foil, then pop into the oven for 15 minutes or until cooked through.

For the Bean salad and dressing:

Whilst the chicken is cooking, place the cannellini beans into a bowl.

Add the red onion, carrot, celery and pancetta. In a separate dish, mix the chilli, lemon juice and extra virgin olive oil.

Pour over the cannellini bean mix and give all the ingredients a really good stir so that all the flavours coat the beans.

Mix in the mint, parsley, salt and pepper, give one last stir and serve.


For the cannellini bean salad and lemon oil dressing:

250g of Napolina Cannellini Beans, washed and drained

½ red onion, finely diced

50g carrot, finely diced

50g celery, finely diced

½ red chilli, finely chopped

2 rashers of pancetta, finely sliced

100ml Napolina Extra Virgin Olive Oil

Juice of 1 lemon

1 tablespoon parsley, roughly chopped

1 teaspoon mint, roughly chopped


Black pepper

For the Pancetta wrapped chicken:

2 chicken breasts, skin on ideally

6 sun-dried tomatoes, roughly chopped

1 tablespoon chopped basil

6 rashers of pancetta

2 rosemary sprigs

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