Makes 4 servings. Difficulty
8 rounds of pancetta, very thinly sliced 1/4 cup sun-dried tomatoes packed in oil, drained and chopped 2 chicken breast halves, boneless 1 Tablespoon extra virgin olive oil 1/4 cup dry white wine 1 cup gf chicken stock 1 teaspoon fresh thyme, chopped 1 teaspoon gf flour 1/4 cup milk Salt and freshly ground black pepper to taste
Lay chicken breast halves on a flat surface and cover with plastic wrap. With flat side of a meat mallet, pound breasts flat to about 1/4" thickness. Cut breasts in half lengthwise, so you end up with 4 long strips about 2-1/2" wide.
Spread about 1 tablespoon sun-dried tomatoes down center of each chicken strip. Roll chicken strips up. Place 1 piece of pancetta on seam of chicken roll and another piece of pancetta on other side. The chicken roll should be covered with pancetta. Repeat with remaining chicken rolls.
Preheat oven to 350°F.
Heat oil in a large, oven-safe skillet over medium high heat. When hot, add chicken rolls and brown on all sides, turning them carefully so as not to release bundles.
Transfer skillet to oven and bake chicken for 25 minutes or until a meat thermometer inserted into center of chicken registers 170°F. Transfer chicken to a platter and tent with foil to keep warm.
Pour off most of fat in pan. Place skillet on stove top over medium heat. Carefully add wine, scraping bottom of pan to release browned bits. Cook wine until reduced by half. Add chicken stock and thyme; simmer until reduced by half.
Meanwhile, whisk together milk and gf flour. Add milk mixture to pan, whisking constantly, until gravy is slightly thickened. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, pool a small amount of gravy on a dinner plate and top with a chicken roll. Garnish with thyme sprigs if desired.