Pancetta Wrapped Chicken Thighs with Mozzarella Stuffing and Sun-Dried Tomato Pesto

Name: Pancetta Wrapped Chicken Thighs with Mozzarella Stuffing and Sun-Dried Tomato Pesto
Prep time: 10 min
Cook time: 35 min
Yield: 8
Ingredients: 4 Sacla’ Sun-Dried Tomato Strips, diced4 tbsp. breadcrumbs1 tbsp. parsley, chopped1/2 lemon, zest and juiceSalt & black pepper to taste8 chicken thighs, bones removed & skin left on100g Buffalo Mozzarella, sliced8 leaves basil8 slices pancetta8 cocktail sticksExtra virgin olive oilThyme-roasted pumpkin wedges to serve

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