First make the coriander pesto: destalk the coriander leaves and the parsley. Peel and chop the garlic. Cut up the chives into small pieces. Break the cheese into pieces small enough to push down the feeder tube of the food processor.
Turn on the processor at full speed and work the cheese until it has the texture of coarse breadcrumbs. Do not over-process. Add the garlic and pine nuts and whizz briefly to incorporate. Stop the processor between each ingredient addition. Now add the coriander, chives and parsley and work again briefly until all the ingredients are evenly mixed.
With the processor working continuously now, pour in the olive oil in a thin stream to achieve a thick oily paste. Taste and add salt and pepper as you like. Process again briefly to incorporate the seasoning and taste.
Spread half of the pesto on the inside of the flattened carcass of the boned bird. Wrap the chicken breasts in 2 of the pancetta slices and place these centrally on the pesto. Now spread the remaining pesto on top of them. Wrap the boned bird around these to make a neat joint.
Put the herbs and unpeeled garlic in a suitable terrine into which the chicken joint will sit snugly, or use a 900 g/
Remove from the oven and leave to cool in the tin or dish, then refrigerate overnight.
Remove from the tin, place on a board and cut across into slices about 2.5 cm/1 in thick. Drizzle with a little extra-virgin olive oil and scatter the plate with fresh coriander and flat-leaf parsley. Put a wedge of lemon, cut lengthwise, beside each slice.
© 1995 Alastair Little. All rights reserved.