Looking for an easy dinner with only a few ingredients? Try this recipe for Chicken and Pancetta Rolls with Sauteed Leeks and risoni. Serve with store bought semi-dried tomato dip and your family will think you have been in the kitchen for hours.
Chicken and Pancetta Rolls with Sauteed Leeks Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
