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1
Preheat the oven to 375F.
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2
In a food processor combine the basil, parsley, garlic, orange zest, and salt and pepper.
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3
With the processor running, stream in about 1/4 cup of the EVOO.
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4
Process until it looks like a paste.
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5
Pour the herb mixture into a shallow dish.
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6
Add the chicken breasts and toss to coat the chicken completely.
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7
Unwind a slice of the pancetta and wrap it around the center of an herb-coated chicken breast.
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8
Repeat with the remaining chicken breasts.
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9
Heat a large, heavy-bottomed skillet with a heat-safe handle with 2 tablespoons of the remaining EVOO (twice around the pan) over medium-high heat.
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10
Once you see the oil ripple, add the wrapped chicken breasts and brown for 2 minutes.
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11
Flip the chicken breasts and continue to brown for about 1 more minute.
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12
Transfer the skillet to the preheated oven and roast for about 10 minutes, or until the chicken is cooked through.
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13
While the chicken is cooking, prepare the salad.
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14
Add the juice of the orange, Dijon mustard, and red wine vinegar to a small bowl.
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15
Whisk in the remaining 1/4 cup of EVOO (eyeball it).
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16
In a salad bowl combine the thinly sliced fennel with the arugula.
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17
Add the dressing and toss to coat.
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18
Season the salad with salt and pepper to taste.
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19
Slice the chicken wrapped in pancetta on an angle.
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20
Arrange the sliced chicken on top of a pile of the salad and serve.
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21
If you do not have a processor, use your blender for this herb sauce.
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22
If you dont do kitchen machines, you can finely chop all the herbs and garlic together until you run out of patience for the task.
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23
Transfer the garlic-herb paste to a bowl and mix in a little EVOO.
