I took some chicken breasts and flattened them with my hand. I prefer thighs over the breast meat in the main as I believe the flavour is so much better and is less likely to dry out, though with this method, that is unlikely to happen.
I then took some sausage-meat (by taking the skin of some good quality sausages) and added some finely chopped parsley and some pine nuts.
I laid out four or five slices of pancetta onto a square of foil. I laid the chicken breast out on the foil. I placed some of the sausage-meat mixture on the chicken thigh and then rolled the chicken, and then ensured that the pancetta covered the chicken. I then rolled the foil up into a parcel. I ensured (by squeezing) that all the foil parcels were the same size (for even cooking).
The chicken parcels were then poached for twenty minutes, then they were removed from the water.
At this stage (in theory) you should leave them in the fridge to rest and firm up for some time. I didn’t have the time so I left them for ten minutes.
You can pan fry them (ensure that they are dry), however I roasted mine in the oven for ten to fifteen minutes with a splash of olive oil.
I served the chicken on a bed of sauted mushrooms in a red wine sauce, with steamed vegetables, roasted potatoes and yorkshire puddings.