Rolled chicken, sage and pancetta skewers with spring onion skordalia – Food & Home Magazine
Try this recipe for rolled chicken, sage and pancetta skewers with spring onion skordalia.
Ingredients
- SKORDALIA
- 350g potatoes, peeled and cubed
- 2 garlic cloves, finely diced
- 30ml (2 tbsp) white wine vinegar
- 2,5ml (½ tsp) lemon juice
- 125ml (½ cup) olive/avocado oil
- 2 spring onions, finely diced
- 8 chicken breast fillets
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) ready-made basil pesto
- 8 slices pancetta (or Parma ham)
- 24 fresh sage leaves
- olive oil, for frying, plus extra to serve
- 500ml (2 cups) broad beans, blanched
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