4 sundried tomatoes, diced
4 tbsp breadcrumbs
1 tbsp chopped parsley
1/2 lemon, zest and juice
salt and freshly ground black pepper
8 chicken thighs, bones removed and skin left on
100g buffalo mozzarella, sliced
8 basil leaves
8 slices of pancetta
extra virgin olive oil
thyme-roasted pumpkin wedges, to serve
1 Preheat the oven to 180°C/fan 160°C/gas 4.
2 Combine the sundried tomatoes, breadcrumbs, parsley, lemon zest and juice in a bowl. Season to taste.
3 Place each chicken thigh on a board. Spoon over some stuffing, place a slice of mozzarella over the stuffing and finally add a basil leaf. Roll up and wrap a slice of pancetta around each thigh, securing with a cocktail stick.
4 Place the thighs in a roasting pan drizzled with the olive oil and roast for 25Ã¢â‚¬â€œ30 minutes, until golden and cooked through. Serve with thyme-roasted pumpkin wedges.
Recipe and photo from Eat Like an Italian by Catherine Fulvio