Start this recipe with the preparation of the sauce, since you will need a cod sauce set in the refrigerator for this recipe. Slowly cook the onion, garlic and pancetta in a spoon of olive oil, until the onion is soft and pancetta starts to crisping. Stir in the tomato pulp and reduce to a dense rich sauce. Allow to cool completely. Cook the pasta according to pk. Instructions, drain and refresh under cold running water to stop from cooking. Bind the bucatini with the amatricciana sauce, grated parmesan, chopped parsley and basil. Next, butterfly the chicken breasts and bash with a meat hammer to a thin chicken escalope. Place the chicken in the centre of a large piece of cling film. Put a spoonful of the pasta in the centre of the chicken; lift the sides of the chicken with the cling film over the pasta. Twist the four corners of the cling film to the centre and roll into a ball shape with the pasta completely closed in the chicken breast and secure tightly. Repeat this process with the remaining chicken and pasta. Poach the chicken breast for 10minutes until set. Allow cooling, remove from cling film. Roll through flour, dip in beaten eggs and then in the breadcrumbs together with the pine nuts. Drizzle with olive oil and bake in a hot oven until crispy. Serve hot accompanied with the mixed salad drizzled with vinaigrette obtained from the olive oil, balsamic vinegar and honey, shaken together.