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Pancetta wrapped chicken thighs with mozzarella stuffing
30 - 45 min
Ingredients
-
4 Sacla’ Sun-Dried Tomato Strips, diced
-
4 tbsp Leimer Breadcrumbs
- 1 tbsp Parsley, chopped
- 1/2 Lemon, zest and juice
- Salt
- Black pepper
- 8 Chicken thighs, bones removed and skin left on
- 100 g Buffalo Mozzarella, sliced
- 8 leaves Basil
-
8 slices Levoni Pancetta
- 8 Cocktail sticks
-
Gaea Extra virgin olive oil
- Thyme-roasted pumpkin wedges to serve
Preparation
- 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.
