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Pollo alla Pancetta

Pollo alla Pancetta

Brought to you by: Bertolli
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

An impressive and simple Italian chicken recipe with a terrific combination of flavours; a perfect dinner party idea or for feeding the family mid week.

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  • 4 chicken breasts
  • 100g hard italian cheese
  • 1 red pepper, thinly sliced
  • 8 rashers pancetta
  • 25g bertolli spread
  • 100ml red wine
  • 225ml chicken stock
  • 1 tsp cornflour
  • 2 pinches fresh thyme


Step 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.

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