Chicken Breasts & Thighs Pounded, Wrapped in Pancetta, Filled w/ a Cilantro, Feta, Mint Pesto and Covered in a Blood Orange Sauce

Course Main Dishes

Ingredients in this Recipe

1 recipe 3 day Blood Orange Reduction (to follow)
1 recipe Mint, Feta, Pine Nut, Cilantro Pesto (to follow)
1 tablespoon olive oil
2 4 boneless breasts and/or thighs of chicken – pounded to about ½ inch thick
5 turns course ground black pepper
about 3 slices pancetta (thinly sliced) per thigh or breast (aprox. 12 total if making 4 pieces)
¼ cup fresh lemon juice (from about one small lemon)
¼ teaspoon sea salt

See Full Recipe at Food52