Method

• 1.
  Lay chicken fillets on a board between pieces of plastic wrap. Beat with a rolling pin to flatten to an even thickness of about 2cm. Combine 1 tablespoon oil with the herbs and garlic in a bowl. Season.

• 2.
  Lay 4-6 pancetta slices, overlapping, on the workbench (so they form a sheet large enough to enclose the chicken). Place a chicken fillet across the slices, brush with a little of the oil mixture, then top with a layer of cheese and capsicum.
• 3.
  Starting at one short end, roll up chicken and filling, using pancetta to enclose. Tie in 2-3 places with kitchen string. Repeat with remaining chicken and filling. Chill for 15 minutes while you preheat oven to 180°C.
• 4.
  Heat remaining oil in a large ovenproof frypan over medium-high heat. Brown chicken all over, turning, for 2-3 minutes. Transfer to the oven for 10 minutes until chicken is cooked and cheese is melted.
• 5.
  Remove string, then thickly slice the involtini. Serve with polenta, if desired.