STUFFED CHICKEN BREAST WRAPPED IN PANCETTA

By

1987 -- first dinner for NDE annual. Two entrees and two desserts. Two desserts would happen every year forward.

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Ingredients

  • 4 chicken breasts, skinless and boneless
  • 4 tbsp cranberry sauce
  • 300 g/10 1/2oz gorgonzola cheese
  • 24 slices of pancetta
  • Italian olive oil
  • salt
  • freshly ground black pepper

Preparation

Step 1

Preheat the oven to 200C/400F/Gas 6.
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2. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.
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2. Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese.
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3. Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices.
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4. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted.

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