Chicken Roll Skewers

Ingredients

• 1 bundle fresh herbs (e.g., sorrel, sage, mint etc.)
• 40 g Almonds
• 100 ml olive oil
• 2 Tbsp grated Parmesan
• Salt
• Pepper
• 1 tsp lemon juice
• 200 g Scamorza (or firm mozzarella)
• 960 g chicken breast fillets (about 8 pieces)
• 8 slices pancetta
• 3 tbsp olive oil

Instructions

1. 1.

   Wash herbs, shake dry, pluck leaves and combine with almonds in a blender. Pulse finely and add 70 ml oil until a creamy pesto forms. Mix in Parmesan, season with salt, pepper, and lemon juice. Slice Scamorza into thin rounds.

2. 2.

   Rinse chicken breast fillets, pat dry and lightly flatten (beat thinner). Cover each with pancetta, spread pesto on top, then layer cheese. Roll the meat from the wide side and cut each roll into 3–4 pieces. Skewer the rolls onto skewer sticks.

3. 3.

   Cook the chicken roulades in hot remaining oil, turning occasionally for about 6 minutes.