For the sauce:

1. In a small bowl combine lemon zest, lemon juice and melted butter. Divide the sauce in half and set both bowls aside.

For the chicken rolls:

1. Heat 1 teaspoon of olive oil in a small skillet and sauté the pancetta and garlic until the pancetta is crispy. Drain on a paper towel. Set aside.
2. Butterfly each chicken breast and place each piece between 2 layers of plastic wrap.
3. Use the flat side of a meat mallet to pound the chicken into rectangles of an even thickness.
4. Divide the cooked pancetta evenly on each chicken breast.
5. Add 1 oz of Castello blue cheese to each breast and top with a basil leaf.
6. Fold in the sides of each chicken breast and roll up.
7. Dip chicken into one of the dishes with the reserved lemon sauce and then roll in the Panko crumbs, pressing the crumbs into the chicken.
8. Secure the rolls with skewers and place on a tray lined with heavy duty foil. Refrigerate the chicken rolls until it is time to grill. Discard the lemon sauce used for the coating.
9. Preheat the grill on high.
10. Turn off one side of the grill and place chicken with the foil on the indirect side.
11. Grill for 10 minutes, turn the chicken rolls over with grill tongs and cook for 10 more minutes or until the chicken registers 160 degrees F on an instant read meat thermometer.
12. Move the chicken rolls to a serving platter. Let grilled chicken rest 5 minutes.
13. Drizzle with the reserved lemon sauce and garnish with basil leaves. Serve.