Bertolli Pollo alla Pancetta
Preparation time: 15 minutes
Cooking time: 45 minutes
4 corn fed chicken breasts
150g 100g (5oz) Gorgonzola cheese
1 red pepper, thinly sliced
8 – 12 thin slices Pancetta
25g (1oz) Bertolli spread
100ml (4 fl oz) red wine
225ml (8 fl oz) chicken stock
Fresh thyme to garnish
Flatten the chicken breasts slightly and place a quarter of the cheese on each breast with a quarter of the pepper slices.
Roll up and wrap each one with 2 – 3 slices of pancetta. Secure with cocktail sticks.
Melt the Bertolli in a large frying pan, add the chicken and cook, turning occasionally until lightly brown.
Pour in the wine and stock, cover and simmer gently for 30 – 40 minutes or until the chicken is cooked through.
Blend the cornflour with a little cold water to make a smooth paste and stir into the pan. Cook gently, stirring, until the sauce thickens.
Serve the chicken with the sauce and garnish with thyme.
Bertolli skewered fish and lime kebabs
Preparation Time: 25 minutes
Cooking Time: 20 minutes
25g (1 oz) Bertolli Light spread
½ onion, finely chopped
2.5cm (1 inch) root ginger, grated
1 garlic clove, crushed
55g (2 oz) creamed coconut, grated
Finely grated rind and juice of 2 limes
½ teaspoon hot chilli sauce
450g (1 lb) firm white fish, such as cod
1 red or yellow pepper, seeds removed and cut into large chunks
Heat the Bertolli Light spread in a saucepan, add the onion, root ginger and garlic and cook, stirring occasionally, until soft.
Add the coconut, lime rind and juice, chilli sauce and 175ml (6 fl oz) water. Heat gently for 10 minutes, stirring continuously, until the coconut has dissolved. Cool.
Thread the fish and peppers on to greased skewers and brush with the coconut mixture. Cook under a preheated grill, brushing with the mixture and turning frequently, until golden brown and cooked through.
Go to www.bbcgoodfood.com/bertolli to vote for your favourite Italian deli or trattoria in the Bertolli Spread Olive D'Oro Awards.