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Chicken and Pancetta Rolls with Sauteed Leeks

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.

Chicken and Pancetta Rolls with Sauteed Leeks


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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