Clean and wash the aubergine and zucchini, eliminate the green part and the root end of the spring onions. Cut the slices of pancetta into pieces 5-6 cm long, and the vegetables and chicken breasts (after having removed any gristle) into 3-4 cm “cubes”. Wash the sage and rosemary leaves and pat them dry; finely chop them together, then mix with the olive oil, and some salt and pepper. Wrap the pieces of chicken in the bacon and then assemble the skewers, alternating the vegetables, onion and meat, and arranging them on a baking tray lined with greaseproof paper. Brush the oil and herb mixture on both the upper and lower surface of the skewers, drizzling any that remains over them.
Cook in a preheated oven, at 200 °C, for roughly 15 minutes, remove from the oven and serve your skewers immediately… buon appetito!