Sundried Tomato and Parmesan-Stuffed Chicken
Sundried Tomato and Parmesan-Stuffed Chicken
Ingredients
- 8 skinless and boneless chicken thighs
- 3 tablespoons (45 ml) sundried tomato pesto
- 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
- 8 thin slices pancetta
- 4 large leaves fresh sage
- 4 sprigs fresh rosemary
- Butcher twine
- 2 small eggplants, cut into 1/4-inch (1/2-cm) thick slices
- 2 zucchini, cut into 1/2-inch (1-cm) thick slices
- 8 small summer squash, halved
- zucchini flowers (optional)
- 4 garlic flowers, blanched (optional)
- 3 tablespoons (45 ml) olive oil
- Salt and pepper
Instructions
- Lay the chicken thighs flat, smooth side down, on a work surface. Spread with sundried tomato pesto and sprinkle with the Parmesan.
- Gather two chicken thighs so as to trap the filling in the centre. Cover with two slices of pancetta. Spread the herbs on the meat and wrap tightly with twine. Refrigerate, if necessary (see note).
- Preheat the grill, setting the burners to medium. Oil the grate.
- Grill the meat rolls for about 5 minutes on each side. If necessary, continue cooking over indirect heat until the meat is completely cooked.
Sundried Tomato and Parmesan-Stuffed Chicken