Step 1

Preheat oven to 180°C.

Step 2

Place the coriander, parsley, garlic, parmesan and nuts in a food processor and process to combine. Gradually add 200ml of the oil and continue to process until you have a smooth paste. Season with salt and pepper, cover and set aside.

Step 3

Remove sinew from chicken breast and flatten slightly. Spread 3 tablespoons of the pesto on the breast. Trim sinew from the tenderloins and lay on top of the breast. Trim any rind from the pancetta, lay out flat with the slices overlapping.

Step 4

Roll up the chicken breast to enclose the tenderloins then place on pancetta and wrap the chicken with the pancetta to enclose. Secure in 2 or 3 places with some kitchen string. Place in the pan, pour over the verjuice and cover with aluminium foil. Cook for 25 minutes then remove the foil and cook for a further 15 minutes. Set aside in pan to cool. Once cooled, refrigerate overnight to chill (this allows the juices to soak into the chicken and tenderise it).

Step 5

Bring to room temperature, cut into large slices and arrange on the salad leaves. Drizzle with remaining oil and serve with a lime slice.