Ingredients

• 1/2 cup drained semi dried tomato
• 4 large chicken breast fillets
• 8 slices pancetta
• 80g spinach leaves
• 1 small red onion
• 100g baby bocconcini
• 1/4 cup red wine vinegar
• 1/4 cup extra light olive oil
• 1 tsp caster sugar
• salt and pepper

Directions

1. Place semi dried tomatoes in a food processor and process until finely chopped.
2. Cut an incision into the side of the chicken breast and place sundried tomatoes into each pocket. Wrap pancetta around each chicken breast.
3. Cook chicken on grill plate until cooked. Allow to rest.
4. Combine spinach, onion, bocconcini in a bowl. Make dressing. Serve.