4 skinless chicken breasts
1 medium onion
5 sprigs of fresh sage
1 teaspoon dried sage
120g dried apricots
200g feta cheese
24 strips pancetta
Salt & Pepper
For the stuffing, finely dice the onion and place in a pot with the butter and cook until the onions are soft and translucent, add the chopped sage, apricots and breadcrumbs, season lightly and set aside to cool.
In-between two sheets of cling film place the skinless chicken breast and taking a meat hammer or rolling pin, start to flatten out the chicken breast to about 1/2 cm in thickness..
Using a double layer of cling film, lay 6 strips of the pancetta down, side by side, carefully place the chicken breast on top.
Spoon some of the stuffing mix on top of the chicken, crumble some feta on top.
Carefully, using the cling film, start to roll the chicken as if you were making a Swiss roll.
Once rolled tight, wrap in another layer of cling film, tie a knot at each end.
Place the chicken in a pot of gently simmering water and cook for 20 minutes.
Remove from the water and allow to rest for a few minutes.
Heat a pan with some oil, remove the cling film and place the chicken on the pan and turn to crisp up the pancetta.
Half the lemons and place on the pan with the chicken to give it a lovely charred flavour.
Remove from the pan and allow to rest for 5 minutes.
Slice and serve with some dressed salad leaves and the charred lemon as a garnish!