Chicken breasts & thighs pounded, wrapped in pancetta, filled w/ a cilantro, feta, mint pesto and covered in a blood orange sauce
Chicken second courses
Italian cuisine
This is a variation on my Chicken Wrapped In Prosciutto and was inspired after the very talented, wonderfully inspiring and knowledgeable Antonia James suggested Cilantro in the pesto in another dish I submitted. Made the pesto, had a big bowl sitting there and some beautiful chicken thighs and breasts begging me to create something interesting with them and thus this recipe was created. It uses the same 3-Day Blood Orange Reduction from the other Chicken recipe, so if you have made the (rather large) batch you can use the same sauce for this. I liked the lemony aspect this pesto created. The two acids worked well together and the cilantro pesto created a rich, layered slightly subtle filling. Hope you like it. And thanks AJ for the suggestion!
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