PANCETTA-WRAPPED CHICKEN THIGHS WITH MOZZARELLA STUFFING COSCE DI POLLO AVVOLTI IN PANCETTA CON RIPIENO DI MOZZARELLA
Chicken thighs are so versatile and packed with flavour. Chicken breasts can dry out quite quickly in the cooking process, but thighs are great for longer cooking and are inexpensive, too.
YOU WILL NEED
4 sundried tomatoes, diced
4 tbsps breadcrumbs
1 tbsp chopped parsley
½ lemon, zest and juice
Salt and ground black pepper
8 chicken thighs, bones removed and skin left on
100g buffalo mozzarella, sliced
8 leaves basil
8 slices pancetta
Extra-virgin olive oil
Thyme-roasted sweet-potato wedges, to serve
Pre-heat the oven to 180°C/ 160°C (fan)/Gas Mark 4. Combine the sundried tomatoes, breadcrumbs, parsley, lemon zest and juice in a bowl. Season to taste.
Place each chicken thigh on a board. Spoon over some stuffing, place a slice of mozzarella over the stuffing and, finally, add a basil leaf. Roll up and wrap a slice of pancetta around each thigh, securing with a cocktail stick.
Place the thighs in a roasting pan drizzled with the olive oil and roast for 25-30 minutes, until golden and cooked through.
Serve with the thyme-roasted sweet-potato wedges.