- 200 g chicken fillet
- 70 g Matijević pancetta
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Marinate the chicken with herbs such as dill and oregano and with salt for up to 40 minutes in a cool place; then beat the fillet, form it into a medallion shape and roll it up with thinly sliced pancetta.
Roast in a covered dish at a medium temperature.
Served with grilled potatoes and sautéed vegetables.