Pollo alla pancetta

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

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

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

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

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.

Serve the chicken with the sauce and garnish with thyme.