Italian Chicken Roulade - cooking recipe

Ingredients

1/4 cup pine nuts
2 cloves garlic, peeled and roughly chopped
1/4 cup sun-dried tomatoes, diced
4 tbsp olive oil
4 None chicken breasts (about 1/3 lb each), butterflied
4 slices pancetta
4 sprigs fresh basil, a little reserved for garnish, remaining leaves removed from stems
2-3 tbsp vegetable oil
1 None onion, peeled and finely diced
1 tbsp dried Italian herbs
1 tbsp tomato puree
1 lb can chopped tomatoes
3/4 cup vegetable stock
1 pinch paprika
1 pinch sugar
None None sourdough bread, to serve

Preparation

To make the pesto filling, toast the pine nuts in a pan until golden. Remove from the heat. Place in a blender along with the garlic, sun-dried tomatoes and olive oil and puree. Season with salt and black pepper.
Lay the chicken breasts side by side on a work surface and season with salt and black pepper. Spread them with the pine-nut puree, then lay a pancetta slice on top of each. Scatter the basil leaves, roll up and secure with a toothpick.
Heat the vegetable oil in a frying pan and saute the chicken rolls, turning, until browned. Remove from the pan and drain on paper towels. Add the onion to the pan and saute until softened. Add the Italian herbs and tomato puree and cook for 1 min. Add the chopped tomatoes and stock and bring to a boil. Season with salt, black pepper, the pinch of paprika and the pinch of sugar. Add the chicken rolls and cook over medium heat for 10 mins. Arrange on plates and garnish with reserved basil. Serve with sourdough bread.