Ingredients
Serves 4
500g silverbeet, washed and thoroughly drained
200g pancetta, cut into 1cm pieces (lardons)
2 tablespoons olive oil
Salt and pepper
2 chicken breasts, each cut into 4 lengthways
Salt and pepper
Spray oil
1 lemon
Method
Separate the leaves from the stalks on the silverbeet. Chop the stalks into 3cm pieces. Shred the leaves roughly and keep separated from the stalks.
In a pan heat the oil, add the pancetta and fry until crispy, remove from the pan using a slotted spoon and drain on paper towel. Add the stalks to the hot pan and sauté until soft and tender, add the leaves and cook until wilted, about 1-2 minutes only. Add the pancetta back to the pan, season with salt and pepper and set aside.
Spray the thin chicken pieces with oil, season with salt and pepper and grill on a hot grill pan or barbeque plate. The pan has to be very hot as the chicken will cook in about 30 seconds each side.
To serve: Place some of the silverbeet on a plate and top with 2 pieces of chicken and a wedge of lemon.