Start the day before. This is also great as leftovers for lunches. 2 Tblsp organic extra virgin olive oil (plus extra for cooking) 3 garlic cloves crushed, 1 Tblsp chopped thyme leaves, 4 skinless organic or free range chicken breasts, 12 slices flat pancetta. Combine oil, garlic and thyme and smear over the chicken then wrap in pancetta. Refrigerate overnight. The next day heat oven to 190C. Warm a frying pan with extra olive oil and lightly brown the pancetta on both sides. Then transfer to baking dish and cook for 12 minutes (or until cooked). Rest for 10-15 minutes then thickly slice and serve with Quinoa & Pistachio Pesto. I don’t recommend eating processed meats too often, just as a special treat.