Sundried Tomato and Parmesan-Stuffed Chicken | RICARDO

Ingredients

• 8 skinless and boneless chicken thighs
• 3 tablespoons (45 ml) sundried tomato pesto
• 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
• 8 thin slices pancetta
• 4 large leaves fresh sage
• 4 sprigs fresh rosemary
• Butcher twine
• 2 small eggplants, cut into 1/4-inch (1/2-cm) thick slices
• 2 zucchini, cut into 1/2-inch (1-cm) thick slices
• 8 small summer squash, halved
• zucchini flowers (optional)
• 4 garlic flowers, blanched (optional)
• 3 tablespoons (45 ml) olive oil
• Salt and pepper