Pollo alla Pancetta
By BertolliAn impressive and simple Italian chicken recipe with a terrific combination of flavours; a perfect dinner party idea or for feeding the family mid week.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 100 g of hard italian cheese
- 100 ml of red wine
- 1 red pepper, thinly sliced
- 8 rashers of pancetta
- 225 ml of chicken stock
- 1 tsp of cornflour
- 2 pinches of fresh thyme
- 4 chicken breasts
- 25 g of bertolli spread
Method
6 stepsStep 1
Flatten the chicken breasts slightly and place a quarter of the gorogonzola on each breast with a quarter of the pepper slices.
Step 2
Roll up and wrap each one with 2 – 3 slices of pancetta. Secure with cocktail sticks.
Step 3
Melt the Bertolli in a large frying pan, add the chicken and cook, turning occasionally until lightly brown.
Step 4
Pour in the wine and stock, cover and simmer gently for 30 – 40 minutes or until the chicken is cooked through.
Step 5
Blend the cornflour with a little cold water to make a smooth paste and stir into the pan. Cook gently, stirring, until the sauce thickens
Step 6
Serve the chicken with the sauce and garnish with thyme.