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 strips 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 strips of pancetta and then assemble the skewers, alternating the vegetables 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, and drizzle any that remains over them. Cook in a preheated oven, at 200 °C, for roughly 15 minutes, then remove your skewers from the oven and serve them immediately… buon appetito!