Pollo alla Pancetta

  • Prep
    15 mins
  • Cook
    45 mins
  • Serves
  • Skill

This pan-fried chicken dish is packed with strong, rich flavours, all married together in a sauce created from the cooking juices. Tangy Gorgonzola cheese melts into red wine and stock, and blends with red peppers, while the chicken breast is kept moist and tender by a crisp layer of tasty pancetta.


  • 4 corn fed chicken breast fillets
  • 100 g (5oz) Gorgonzola cheese
  • 1 red pepper, thinly sliced
  • 8 thin pancetta slices
  • 25 g (1oz) Bertolli Original Spread
  • 100 ml (4 fl oz) red wine
  • 225 ml (8 fl oz) chicken stock
  • 1 tsp cornflour
  • fresh thyme, to garnish


  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.