Chicken Sage Bundles

6 boneless, skinless chicken thighs
1 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
24 large sage leaves
12 slices (very thin) pancetta (about 125 grams)

Cut each chicken thigh into 4 equal pieces.
Season chicken with garlic, salt, pepper and olive oil. Let chicken marinate at least 30 minutes or up to 3 hours.
Meanwhile, soak 24 toothpicks in water for 30 minutes.
To make bundles, cut pancetta slices in half. Wrap one slice of pancetta around a piece of chicken and one sage leaf. With a soaked toothpick, skewer through the pancetta and chicken to keep bundle tight.
Place skewered bundles on a baking pan.
Bake at 400 degrees F oven for 10 minutes. Turn bundles over and bake for another 5 minutes or until chicken is cooked through.
Remove toothpicks and serve.

Makes 24 appetizers