Last night's dinner

Pancetta wrapped chicken with roast potatoes and hot house tomatoes, greens and goat cheese medallions coated with flax. 

Pancetta wrapped chicken:

4 chicken breasts
8 slices of pancetta
Wrap each chicken breast in two pancetta slices, bake at 350 for 30-35 minutes.

Roast potatoes

2-3 cups nugget potatoes, quartered
1/2 cup olive oil
Your choice of spices - I did paprika, chilli flakes and salt. Toss with olive oil and potatoes.

Bake at 350 for 1.5 hours, making sure to check on them every 20 minutes to stir so they don't stick to the baking pan.

Roast hot house tomatoes

2 packages of hot house tomatoes, leave stems on
2 tbsp olive oil
Salt and pepper to taste

Toss together, ensuring tomatoes are coated, and bake at 350 for 30-35 minutes.

Goat cheese medallions

1 package goat cheese, cold, cut into quarter inch thick medallions
2 tbsp flax powder
1 egg, beaten with a dash of water

Coat each medallion first in the egg mixture, then the flax. Fry on medium heat with a few tablespoons of grape seed oil, 30-45 seconds a side.

Assemble as in photo and enjoy!

We drank this with Crios Argentina Rose of Malbec, delicious!

Cheers
Lola