Brush the pancetta with the honey and bake in a low temp oven (90°c) until golden and dry. Mix together the minced chicken, dried fruits, chives, cream and seasoning. Spread the mixture on cling film and roll tightly into a 3cm thick roll. Wrap in foil and poach in simmering water for 20 minutes. Allow to chicken to cool before brushing with the mayonnaise and rolling on the spring onions. Slice into 1 cm thick slices and garnish with a spot of mayonnaise, fresh herbs and the cooked pancetta.
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