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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.
  • 1 hour
  • Prep time15 minutes
  • 4 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

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.