Delicious rustic Mediterranean chicken recipe, perfect for family dinner.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 45 minutes
    • Italian
    • Dairy Free

    Pollo di Parma

    Recipe Information

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    4 x Ashfield chicken breasts

    100g Casa Barelli Italian style chopped pancetta

    1 x large red onion

    1 x green pepper

    1 x chicken Quixo stock cube

    300g Cucina Passata with garlic

    2 x teaspoon Stonemills dried basil

    200ml Gavi white wine

    Italian spice

    Specially Selected Italian olive oil


    Preheat the oven to 190°C/375°F/Gas Mark 5.

    Peel, halve and thinly slice the red onion.

    Halve the pepper – discard any seeds and white pith – slice thinly.

    In a large frying pan – heat some olive oil – fry the chicken breasts on both sides until lightly browned – transfer to a shallow baking dish.

    In the same pan sauté the pancetta and the onion until just browned – add to the chicken.

    Pour the white wine, passata and crumbled stock cube to the pan – heat through, pour over the chicken.

    Add the green pepper slices to the chicken and stir in.

    Season with some Italian spice, cover and bake for 30 minutes.

    Great served with some Cucina tagliatelle with herbs.


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    Lot Series 07 Bushvine Chenin Blanc

    Lot Series 12 Anjou Chenin Blanc 2013

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