I was only cooking for Himself and myself, so I only needed two chicken breasts (luckily, that was all I had in the fridge!). I flattened them out, and put chopped long red pepper and grated Manchego inside. And yes, I added a chilli as well...
Rolled them up and wrapped them in pancetta, and stuck a cocktail stick in them, so it didn't unfurl as it was cooking.
Then I melted some butter and gently fried the chicken 'roulades' until browned all round. Next, I added some chicken stock and red wine (Chianti), brought it to the boil, covered, and simmered for about half an hour.
This next bit was new for me, a teaspoon of cornflour, mixed with a little water, added in, to thicken up the sauce, it worked really well!
|Chicken with pancetta in red wine sauce|
And for some vegetable input, I fried some shallots and asparagus in butter (health drive on the back burner tonight) and some pine nuts to finish off.
|Shallots and asparagus with pine nuts|
It was all delish! Try it.
|Pollo alla pancetta|