Chicken and Prawn with Pancetta Chimichurri

  • For the chicken and prawns
  • Six 170g boneless and skinless chicken breasts
  • 500g large prawns, peeled and de-veined
  • 2 tablespoons dried oregano
  • Salt and freshly ground black pepper
  • Olive oil, for drizzling
  • For the chimichurri
  • 2 tablespoons olive oil
  • 250g pancetta, cut into 1cm cubes
  • 3 garlic cloves
  • Large handful fresh parsley leaves
  • Small handful fresh oregano leaves, or 2 tablespoons dried
  • 80ml red wine vinegar
  • 250ml extra-virgin olive oil
  • 60ml lemon juice
  • Salt and freshly ground black pepper
Preheat a griddle pan or preheat a gas or charcoal griddle.

Season the chicken and prawns with the dried oregano, salt and pepper. Drizzle with olive oil. Griddle the chicken for 5 to 6 minutes each side until cooked through. Griddle the prawns for 1 to 2 minutes on each side until pink and cooked through.

In a small frying pan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on kitchen paper. Set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.

Slice the chicken diagonally and arrange on a large serving platter with the prawns. Drizzle with the chimichurri and sprinkle with the pancetta.

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