4 servings
Any age rind suitable
Ingredients
4 x skinless boneless chicken breasts
24 x thin slices of pancetta (approx. 180g)
2 tbsp extra virgin olive oil
splash of white wine
for the tomato sauce:
4 tbsp extra virgin olive oil
1 x small onion, finely chopped
½ x celery stalk, finely chopped
1 x small carrot, finely chopped
½ x red chilli, finely chopped (optional)
2 x tins chopped tomatoes
salt and pepper
for the pesto:
40g Parmigiano Reggiano rind
1 x garlic clove, diced or grated
25g (large handful) basil leaves
Method
- First make the tomato sauce – heat olive oil in a pan, sweat onion, celery, carrot and chilli, if using, for about 4 minutes until softened. Add the tomatoes, about a can of water (rinsing out the tomato tins), some salt and pepper, cover with a lid and cook on a gentle heat whilst you prepare the pesto and chicken. Wash the Parmigiano Reggiano rind and dry well. Using a cheese grater, grate the rind.
- Roughly chop the basil leaves on a chopping board, then combine with the grated rind and garlic and very finely chop everything together. Set aside. Place the chicken breasts onto a flat board and with a sharp knife cut a slit into one side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with the Parmigiano Reggiano rind mixture and press to close. Place 5 or 6 slices of pancetta, slightly overlapping each other, onto a flat board, then place one of the filled chicken breasts widthways and wrap over the pancetta from side to side to secure the filling.
- Repeat with the other chicken breasts. Heat 2 tablespoons of olive oil in a frying pan large enough to accommodate all 4 chicken breasts. Seal the chicken for about 3 minutes until golden on each side. Then pour over the tomato sauce, cover with a lid and gently cook for 35/40 minutes until the chicken is nicely cooked through. Remove from the heat and serve with lots of rustic bread