25 August 2014,12:55 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cook the rice in a large pan of salted boiling water until tender, about 15 minutes. Drain and rinse well.
  • Lay the chicken out on a clean work surface. Place a slice of pancetta, some Parmesan, and two sage leaves on top of each chicken fillet. Season with the nutmeg. Roll up the slices and secure with toothpicks.
  • Heat the oil in a large frying pan over high heat. Add the chicken and sauté until lightly browned, about 3 minutes. Drizzle with the wine.
  • Cook over medium- low heat, turning often, until cooked and golden, 10 minutes. Serve hot with the rice.


  • 500 grams short-grain rice
  • 4 boneless skinless chicken breasts, cut into 8 fillets
  • 10 slices pancetta or bacon
  • 100 grams Parmesan cheese, cut into small cubes
  • 20 leaves fresh sage
  • 1 teaspoon freshly grated nutmeg
  • 100 ml sesame oil
  • 100 ml dry white wine

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