Preheat the oven to 200 C.
Take 2 slices of pancetta, lay one chicken piece across lengthways, spoon on teaspoon of tapenade and roll up. Repeat 11 more times.
Lay them on a baking sheet covered with greaseproof paper (saves on washing up!)
Bake for about 35 to 40 minutes or just until the pancetta goes crispy and the chicken is cooked.
I served these over sauerkraut that had been heated up with bacon bits.