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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
  • Servings4 portions
recipe image Pollo alla Pancetta

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

  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.