Pollo alla Pancetta

Prep
15 mins
Cook
45 mins
Serves
4
Skill
Easy

Poultry Chicken

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.

Ingredients

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

Method

Flatten the chicken breasts slightly and place a quarter of the gorogonzola 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.