Chicken, Pancetta Wrapped

Genuine Italian home cooking from Berta, who lives just outside of San Gimignano.

4 chicken breasts, without tenders
120 gr. unsalted butter
16 to 20 slices of pancetta to completely wrap each breast
3 sprigs each of fresh tarragon, savory and thyme
olive oil for drizzling
YIELD: 4 portions as part of a main (seondo) course
COURSE: Chicken & Other Birds
CUISINE: Italian
  1. Heat your oven to 350 degrees F.
  2. Cut each chicken breast almost through, to make a large flat sheet. Place each breast on the counter. Cover with saran wrap and pound until approximately 1/2 cm thick.
  3. Prepare some herbed butter by striping the leaves off all the herbs, chopping the herbs finely and mixing them into the butter with a fork.

    Place a thick ridge of herbed butter on the middle of each breast and then roll the breasts up neatly.
  4. Cover each breast pancetta. Start by cutting one pancetta strip in half and using it to cover the two ends. Wrap 4 more strips around the length of the breast. Drizzle the breasts with a little olive oil. Line a pie plate with parchment and place the breasts in it.
  5. Bake for about 20 minutes, turning the breasts halfway through cooking.