Pancetta-Wrapped Chicken with Mozzarella & Sun-Dried Tomatoes

On the table in 35mins

Serves 8


  • 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


  1. Preheat oven to 180°C/350°F/Gas mark 4
  2. Combine Sacla’ Sun-Dried Tomatoes, breadcrumbs, parsley, lemon zest and juice in a bowl. Season to taste
  3. Place each chicken thigh on a board and spoon over some stuffing
  4. Place a slice of mozzarella and a basil leaf over the stuffing
  5. Roll up and wrap a slice of pancetta around each thigh, securing with a cocktail stick
  6. Place thighs in a roasting pan drizzled with olive oil
  7. Roast for 25-30 minutes, until golden and cooked through Serve with thyme-roasted pumpkin wedges

Roast Chicken with Sun-Dried Tomato Paste

Make it

Classic Basil Pesto Roast Chicken

Make it

Roasted Chicken Breasts & Basil Pesto

Make it

Chicken Bocconcini with Coriander Pesto

Make it

Zesty Sun-Dried Tomato Pesto Chicken

Make it