Fry finely chopped shallots and finely chopped mushrooms in a Tbs butter, until all the moisture has cooked out.
Season with freshly-ground black pepper, then stir in a Tbs or two of grated parmesan and some chopped parsley.
Let this mixture cool. Place chicken breasts between two sheets of cling film and beat out into thin escalopes
using a meat mallet. Spread the mushroom mixture onto the flattened chicken breasts and roll up into fat sausages.
For each breast, lay 4 thin slices of pancetta side by side, place the chicken on one end and roll up to enclose
each breast in pancetta. Place in a shallow baking dish, sprinkle with a little olive oil and bake in a 180°C oven
for 25 – 30 minutes, basting from time to time, until browned and cooked through. Meanwhile, fry a chopped shallot
and orzo in olive oil, until the orzo is a little toasted, then add enough chicken stock to cover the orzo by a cm,
bring to a boil and simmer gently, until the orzo is cooked and most of the stock has evaporated, about 20 minutes.
Stir in a good handful of freshly-grated parmesan and some torn basil leaves. Cut the chicken rolls on the diagonal
and serve with the orzo.