Ingredients:

• Brined (1-2 hr is sufficient) boneless, skinless chicken breasts, flattened with mallet
• Chopped Spanish olives or Sicilian Green (I prefer Sicilian of course :)
• Pancetta, Thin Sliced
• Gorgonzola Cheese
• Garlic seasoned breadcrumbs
• Extra Virgin Olive Oil
• Fresh Italian Parsley, Coarse Chopped
• salt & pepper

Take flattened chicken breasts and season with salt & pepper.

In bowl add bread-crumbs. Add Olive Oil to breadcrumbs until moist (coarse wet beach sand feel). Add Parsley. Add minced Garlic to taste. Place 1-2 pieces of pancetta on breast. Spread fair amount of bread-crumb/parsley mix to coat pancetta/breast. Put a small handful of gorgonzola and olives on
breadcrumb mixture. Roll the same way you would cordon bleu. Secure with toothpicks or skewers.

In a searing hot pan add oil. (Careful for splattering oil.) Brown chicken but do not cook. Place in 325 degree oven until done, usually around 7-10 min. Finish on plate with drizzle of Extra Virgin Olive Oil. Serve with Risotto or pasta.