Pancetta Wrapped Chicken Thighs with Mozzarella Stuffing


  • 4 Sacla’ Sun-Dried Tomato Strips, diced
  • 4 tbsp Breadcrumbs
  • 1 tbsp Parsley, chopped
  • 1/2 Lemon, zest and juice
  • Salt
  • Black pepper
  • 8 Chicken thighs, bones removed and 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
  3. Season to taste
  4. Place each chicken thigh on a board and spoon over some stuffing
  5. Place a slice of mozzarella and a basil leaf over the stuffing
  6. Roll up and wrap a slice of pancetta around each thigh, securing with a cocktail stick
  7. Place thighs in a roasting pan drizzled with olive oil
  8. Roast for 25-30 minutes, until golden and cooked through
  9. Serve with thyme-roasted pumpkin wedges
Serves: 4Cooking time: Share recipeReview this recipe


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