Sundried Tomato and Parmesan-Stuffed Chicken

Ingredients

• Chicken

  • 8 skinless and boneless chicken thighs
  • 3 tablespoons (45 ml) sundried tomato pesto
  • 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
  • 8 thin slices pancetta
  • 4 large leaves fresh sage
  • 4 sprigs fresh rosemary
  • Butcher twine

• Grilled Vegetables, of your choice

  • 2 small eggplants, cut into 1/4-inch (1/2-cm) thick slices
  • 2 zucchini, cut into 1/2-inch (1-cm) thick slices
  • 8 small summer squash, halved
  • zucchini flowers (optional)
  • 4 garlic flowers, blanched (optional)
  • 3 tablespoons (45 ml) olive oil
  • Salt and pepper