Cheese & Pancetta Chicken Rolls with Eggy Rice


  • Thinly filleted chicken slices (1 Kilo of Chicken Breasts)
  • 8 Slices of Edam Cheese
  • 14 Slices of Pancetta
  • Salt & Pepper
  • 2 cups Boiled Rice
  • 2-3 Large Eggs, scrambled


1. Prepare the chicken rolls, fill with the cheese and wrap the pancetta around, season with salt & pepper

2. Meanwhile boil rice and make scrambled eggs (do not overcook the eggs)

3. Place chicken on skillet and cook through

4. Once you rice is boiled, drain and mix in the scrambled eggs (if you dont have a lot of time you can use rice pots which just take 1 min in microwave)

Serve immediately

Recipe by Tracey Bonavia