Pollo Alla Pancetta

1. 1

   Flatten the chicken breasts slightly and place a quarter of the cheese on each breast with a quarter of the pepper slices.

2. 2

   Roll up and wrap each one with 2 - 3 slices of pancetta. Secure with cocktail sticks.

3. 3

   Melt the Bertolli in a large frying pan, add the chicken and cook, turning occasionally until lightly brown.

4. 4

   Pour in the wine and stock, cover and simmer gently for 30 - 40 minutes or until the chicken is cooked through.

5. 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.

6. 6

   Serve the chicken with the sauce and garnish with thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.