Pollo Alla Pancetta

• 4 corn fed chicken breasts
• 3/4 cup gorgonzola cheese
• 1 red pepper thinly sliced
• 8 slices pancetta
• 7/8 ounce Bertolli spread
• 6 3/4 tablespoons red wine
• 1 cup chicken stock
• 1 teaspoon cornflour
• fresh thyme to garnish

1. Flatten the chicken breasts slightly and place a quarter of the cheese on each breast with a quarter of the pepper slices.
2. Roll up and wrap each one with 2 - 3 slices of pancetta. Secure with cocktail sticks.
3. Melt the Bertolli in a large frying pan, add the chicken and cook, turning occasionally until lightly brown.
4. Pour in the wine and stock, cover and simmer gently for 30 - 40 minutes or until the chicken is cooked through.
5. Blend the cornflour with a little cold water to make a smooth paste and stir into the pan. Cook gently, stirring, until the sauce thickens.
6. Serve the chicken with the sauce and garnish with thyme.

corn fed chicken breasts, gorgonzola cheese, red pepper, pancetta, red wine, chicken stock, cornflour, thyme

Taken from www.yummly.com/recipe/Pollo-Alla-Pancetta-378592 (may not work)