8 slices mild pancetta
8 chicken thigh fillets
1 tbsp olive oil
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.