Pollo Alla Pancetta

Directions

1. 1
   Flatten the chicken breasts slightly and place a quarter of the cheese on each breast with a quarter of the pepper slices.
2. 2
   Roll up and wrap each one with 2 - 3 slices of pancetta. Secure with cocktail sticks.
3. 3
   Melt the Bertolli in a large frying pan, add the chicken and cook, turning occasionally until lightly brown.
4. 4
   Pour in the wine and stock, cover and simmer gently for 30 - 40 minutes or until the chicken is cooked through.
5. 5
   Blend the cornflour with a little cold water to make a smooth paste and stir into the pan. Cook gently, stirring, until the sauce thickens.
6. 6
   Serve the chicken with the sauce and garnish with thyme.