Italian chicken

Even in France you can fancy something Italian ;-).  Inspired by 'Keukenliefde' I have given my own twist to her recipe and it was wonderful.

This recipe is for 2 persons.

Shopping list:

2 Chicken breasts
6 Long slices pancetta (don't worry if you cannot get long ones, you just need more).
Small jar of green olive tapenade
Extra virgin olive oil
200g Cherry tomatoes, halved
Fresh green or black olives
Salami, cut into small chunks
3 Cloves of garlic, crushed
Small handful of pine nuts *
Piece of parmesan, shaves with a vegetable peeler (or any other hard cheese)
100 ml of dry white wine    
Salt and pepper according to taste (I didn't use it)
Few fresh basil leaves, rolled and cut into thin strips

Preheat the oven to 200 degrees. Sprinkle the chicken breasts with salt and pepper around and cut the chicken breasts with a sharp knife three or four times. Fill the holes with the  tapenade. Grease some tapenade over the top of the chicken.
Wrap the chicken with pancetta and place the chicken in a light greased baking dish.

Divide the tomatoes and chopped garlic, the olives and salami over the chicken, drizzle all with olive oil. Pour in the wine and sprinkle the chicken finally with pine nuts and shavings of Parmesan cheese.

Bake the chicken for about 20 minutes in the oven, or until the chicken is cooked.
* The pine nuts do not have to be roasted first.

I have served this dish with fresh tagliatelle, but any pasta or (garlic) bread will do.