CAPRESE STUFFED CHICKEN WITH PANCETTA | BCLIQUOR

Ingredients

• 2 tbsp (30 ml) olive oil, divided
• 5 oz (140 g) pancetta, diced
• 4 large chicken breasts, boneless and skin-on, pounded to even thickness
• 2 garlic cloves, thinly sliced
• ½ tsp (2 ml) red pepper chili flakes
• 1 x 28 oz (794 g) can whole plum tomatoes
• ¼ cup (60 ml) chopped fresh basil, plus extra for garnish
• 4 to 5 small plum tomatoes, sliced
• 8 oz (250 g) bocconcini, cut into ¼-in (0.5 cm) thick slices