Pancetta-Wrapped Chicken with Mozzarella & Sun-Dried Tomatoes
On the table in 35mins
Serves 8
Ingredients
- 4 Sacla’ Sun-Dried Tomato Strips, diced
- 4 tbsp. breadcrumbs
- 1 tbsp. parsley, chopped
- 1/2 lemon, zest and juice
- Salt & black pepper to taste
- 8 chicken thighs, bones removed & skin left on
- 100g Buffalo Mozzarella, sliced
- 8 leaves basil
- 8 slices pancetta
- 8 cocktail sticks
- Extra virgin olive oil
- Thyme-roasted pumpkin wedges to serve
Method
- Preheat oven to 180°C/350°F/Gas mark 4
- Combine Sacla’ Sun-Dried Tomatoes, breadcrumbs, parsley, lemon zest and juice in a bowl. Season to taste
- Place each chicken thigh on a board and spoon over some stuffing
- Place a slice of mozzarella and a basil leaf over the stuffing
- Roll up and wrap a slice of pancetta around each thigh, securing with a cocktail stick
- Place thighs in a roasting pan drizzled with olive oil
- Roast for 25-30 minutes, until golden and cooked through Serve with thyme-roasted pumpkin wedges
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