Chicken breasts filled with a Parmigiano Reggiano - A TASTE OF EUROPE

Ingredients

• 4 x skinless boneless chicken breasts
• 24 x thin slices of pancetta (approx. 180g)
• 2 tbsp extra virgin olive oil
• splash of white wine
• for the tomato sauce:
• 4 tbsp extra virgin olive oil
• 1 x small onion, finely chopped
• ½ x celery stalk, finely chopped
• 1 x small carrot, finely chopped
• ½ x red chilli, finely chopped (optional)
• 2 x tins chopped tomatoes
• salt and pepper
• for the pesto:
• 40g Parmigiano Reggiano rind
• 1 x garlic clove, diced or grated
• 25g (large handful) basil leaves