Chicken and Pancetta Rolls with Sauteed Leeks

By Dixie Elliott

Chicken and Pancetta Rolls with Sauteed Leeks
When buying leeks look for firm, unblemished white stems and leaves that are bright green with a crisp texture.


Serves 4

8 slices mild pancetta

8 chicken thigh fillets

1 tbsp olive oil

20g butter

3 leeks, trimmed, thinly sliced

risoni, to serve

½ cup semi-dried tomato dip, to serve

1 Preheat oven to 200C. Put a slice of pancetta on a flat surface. Put another slice of pancetta beside the first slice, overlapping slightly. Top with a chicken fillet. Roll and secure with a toothpick or string if needed. Put roll on an ovenproof dish. Continue to wrap remaining chicken fillets. Bake for 25–30 minutes 
or until chicken is cooked through.

2 Heat oil and butter in a frying pan over medium heat. When butter has melted add leek and cook for 5 minutes 
or until tender. Spoon leek and risoni 
onto 4 serving plates. Top with chicken and pancetta rolls. Spoon a dollop of 
semi-dried tomato dip on top and serve.


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