Pollo alla Pancetta
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.
Cooking time45 minutes
Prep time15 minutes
4 portions
Ingredients
- 4 skin on corn fed chicken breast fillets
- 100 grams gorgonzola cheese
- 1 red pepper thinly sliced
- 8 thin pancetta slices
- 25 grams Bertolli Originale buttery spread
- 100 ml red wine
- 225 ml chicken stock
- 1 tsp cornflour
- fresh thyme to garnish
| Energy (kcal) | 238 kcal |
| Energy (kJ) | 990 kJ |
| Protein (g) | 8.6 g |
| Carbohydrate incl. fibre (g) | 4.0 g |
| Carbohydrate excl. fibre (g) | 3.4 g |
| Sugar (g) | 1.4 g |
| Fibre (g) | 0.6 g |
| Fat (g) | 18.9 g |
| Saturated fat (g) | 8.4 g |
| Unsaturated fat (g) | 5.1 g |
| Monounsaturated fat (g) | 3.2 g |
| Polyunsaturated fat (g) | 1.9 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 29 mg |
| Sodium (mg) | 765 mg |
| Salt (g) | 1.91 g |
| Vitamin A (IU) | 1204 IU |
| Vitamin C (mg) | 35.9 mg |
| Calcium (mg) | 142 mg |
| Iron (mg) | 0.50 mg |
| Potassium (mg) | 197 mg |
Instructions
- 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.
