Ingredients

• 4 boneless free-range chicken breasts
• skin removed
• 4 thin slices pancetta
• 12 fresh basil leaves
• 110g/4oz Dolcelatte cheese
• cut into 12 strips
• 4 baby plum tomatoes
• halved
• 2 tbsp olive oil
• 10g/½oz dried porcini mushrooms
• soaked in boiling water
• 2 tbsp olive oil
• 1 small onion
• finely chopped
• 1 garlic clove
• crushed
• 110g/4oz chestnut mushrooms
• finely chopped
• 250g/9oz orzo pasta
• 500ml/18fl oz chicken stock
• 1 tbsp chopped fresh lemon thyme
• 1 tbsp lemon juice
• 50g/2oz parmesan cheese
• finely grated
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 bag rocket leaves
• washed
• 4 tbsp parmesan shavings
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the Mediterranean chicken roulade
• slice part of the way through each chicken breast
• then open out each breast. Sandwich each one between two sheets of cling film and beat with a rolling pin or similar until they are 5mm thick.
• Place a slice of pancetta onto a clean work surface and lay one of the chicken breasts on top of it.
• Place three of the basil leaves in the centre of the chicken
• then top with three slices of the Dolcelatte.
• Lay one plum tomato half in each of the two gaps between the cheese. Season with salt and freshly ground black pepper.
• Roll the chicken roulade from one end to form a cylinder
• securing with a cocktail stick if necessary.
• Repeat the process for each of the three remaining chicken breasts.
• Heat the olive oil in an ovenproof frying pan until hot
• then add the chicken roulades and cook for one minute on each side
• or until golden-brown.
• Transfer to the oven for 15-20 minutes until the cheese is bubbling and the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced with a skewer.)
• For the mushroom orzo
• drain the mushrooms and chop finely.
• Heat the olive oil in a frying pan until hot
• then add the onion and cook for one minute
• until softened.
• Add the garlic
• the chestnut mushrooms and the porcini mushrooms and cook for a further minute.
• Add the orzo pasta and mix until well combined. Add the chicken stock
• bring to a simmer
• cover with a lid and cook for 5-8 minutes until the orzo pasta has absorbed the liquid and is tender.
• Remove the lid
• add the lemon thyme
• lemon juice and parmesan and stir well. Season to taste with salt and freshly ground black pepper.
• For the rocket salad
• mix the olive oil and balsamic vinegar in a bowl. Place the rocket leaves into a serving bowl and pour the dressing over them. Sprinkle with the parmesan shavings and season to taste with salt and freshly ground black pepper. Toss the rocket salad until combined.
• To serve
• pile some salad onto each serving plate and spoon some mushroom orzo alongside. Cut the chicken roulades into thick slices and arrange them on top of the orzo.