On the weekend we had our friends David and Jeanne over for appetizers. I made these simple chicken sage bundles. Sage and pancetta are classic Tuscan flavours that give this dish a hearty, earthy tone. As the pancetta cooks, it turns translucent, revealing the beautiful sage leaf.
If you don't like sage, you can substitute it with tender sprigs of rosemary. Also, when seasoning the chicken, check the saltiness of the pancetta first: use less salt if the pancetta tastes salty.
Here's a photo: