Step 1

Preheat oven to 200°C. Place 2 sage leaves onto each chicken fillet. Cut pancetta into 3cm-wide strips. Wrap strips around chicken breasts. Secure with toothpicks. Sprinkle with freshly ground black pepper.

Step 2

Place chicken into a shallow ceramic dish. Combine vinegar and oil in a jug. Drizzle over chicken. Place into oven.

Step 3

Line a baking tray with baking paper. Place tomatoes onto tray. Spray with oil. Sprinkle with sea salt flakes and pepper. Place into oven under chicken. Roast chicken and tomatoes for 20 minutes or until cooked through. Remove toothpicks from chicken. Serve with tomatoes and rocket.