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Manuela Mazzocco
Course Main
Servings 4 servings


  • 1 lb 450 gr of baby potatoes, I used gold potatoes
  • 2 boneless skinless chicken breast halves (about 1.6 lbs, 725 gr)
  • 2 zucchinis
  • 16 thin slices of pancetta about 3 oz (85 gr)
  • Badia complete seasoning
  • rosemary sprigs
  • salt to taste


  • Wash and scrub the potatoes if necessary. Place them in a pan filled with cold, salted water. Bring to a boil and cook for 7-10 minutes, until the potatoes are tender. Cut the potatoes in half, sprinkle with salt and place a small rosemary sprig in the middle.
  • Preheat the grill for medium-high heat (about 350 F, 175 C)
  • Cut the chicken breast in thin slices - about 4 slices each half breast. Pound the slices under some plastic wrap (or parchment paper) to make them even. Cut each slice lengthwise in half.
  • Sprinkle each slice with Badia Complete Seasoning. Top with one slice of pancetta. And one thin slice of zucchini. You should use a mandoline if you have it, to make the slices super thin, and easy to roll. Salt to taste.
  • Roll the chicken slice on itself tightly. Thread the chicken rolls onto the skewers, making sure it stay sealed. Alternate with the potatoes Repeat with each roll.
  • Drizzle with olive oil. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn a few times, to cook on both sides.