Preheat oven to 400 degrees.

Lay chicken out on a flat surface.

Place about 1-2 tablespoons of pesto in each pounded chicken breast or thigh.

Roll up tight, like a burrito.

Cover each breast or thigh in pancetta, making sure to cover all ends.

Wrap tightly with kitchen string, first on long ends, then twice around middles.

Heat saucepan over medium-high heat and add olive oil.

Add rolled breasts or thighs and sear until golden brown and uniform in color.

Place in casserole dish and bake for 15 minutes (breasts) or 25 minutes (thighs).

Remove from oven and let rest for about five minutes.

Place on serving platter or individual plates and slice on the diagonal.

Spoon blood orange sauce over top.

Combine all pesto ingredients in a food processor.

Drizzle olive oil while pulsing until a smooth, thick consistency is achieved.

Check for salt, pepper, and lemon juice, adjusting as needed.

Blend on high until as smooth as possible.

For the Blood Orange Reduction, combine all reduction ingredients in a large pot.

Cook down for about 5 hours, or until thick and fragrant.

Spoon over stuffed chicken or use for other purposes.