method

  1. Flatten the chicken breasts slightly and place a quarter of the gorogonzola on each breast with a quarter of the pepper slices.
  2. Roll up and wrap each one with 2 – 3 slices of pancetta. Secure with cocktail sticks.
  3. Melt the Bertolli in a large frying pan, add the chicken and cook, turning occasionally until lightly brown.
  4. Pour in the wine and stock, cover and simmer gently for 30 – 40 minutes or until the chicken is cooked through.
  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. Serve the chicken with the sauce and garnish with thyme.

nutritional information

  • Calories

    467

    23%

  • Sugars

    2.4g

    3%

  • Fat

    25.9g

    37%

  • Saturates

    11.4g

    57%

  • Salt

    2.8g

    47%

*% of reference intake of an average adult (8400kJ/2000kcal)

ingredients

4 corn fed chicken breasts

100g (5oz) Gorgonzola cheese

1 red pepper, thinly sliced

8 thin slices Pancetta

25g (1oz) Bertolli spread

100ml (4 fl oz) red wine

225ml (8 fl oz) chicken stock

1tsp cornflour

Fresh thyme to garnish