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    You are in: Home / Recipes / Provolone-Pancetta Stuffed Chicken With Balsamic Sauce Recipe
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    Provolone-Pancetta Stuffed Chicken With Balsamic Sauce

    Provolone-Pancetta Stuffed Chicken With Balsamic Sauce. Photo by Lori Mama

    1/1 Photo of Provolone-Pancetta Stuffed Chicken With Balsamic Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    AZPARZYCH's Note:

    This is a chicken recipe that can be partly made ahead of time. Started on the stovetop and finished in the oven.

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    Units: US | Metric


    1. 1
      Heat oven to 400 degrees.
    2. 2
      Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
    3. 3
      Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
    4. 4
      Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
    5. 5
      Place in a bowl; cool slightly.
    6. 6
      Stir in cheese.
    7. 7
      With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
    8. 8
      Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
    9. 9
      **Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
    10. 10
      Heat large skillet over medium-high heat until hot.
    11. 11
      Add oil; heat until hot.
    12. 12
      Cook chicken 5 minutes or until browned, adjusting heat if necessary.
    13. 13
      Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
    14. 14
      Bake 5-8 minutes or until chicken is no longer pink in center.
    15. 15
      Meanwhile, remove any dripping from skillet
    16. 16
      Heat skillet over hight heat until hot.
    17. 17
      Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
    18. 18
      Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
    19. 19
      Remove from heat; whisk in butter.
    20. 20
      Lightly spoon sauce over chicken; pass remaining sauce.

    Ratings & Reviews:

    • on March 19, 2013

      This dish did not have the flavors I was hoping for. It was rather bland, in my opinion. I followed the directions with the exception of pounding out the breasts & rolling, then securing with a toothpick while browning. I removed the toothpick to bake. Served with buttered egg noodles. No rating given, as I will not be making again, sorry. I was so hopeful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2011


      Absolutely delicious! I forgot to add the cheese to the stuffing, so that's why it's sitting on top of the chicken in the photo. LoL! I also didn't use a toothpick to close, hence you can see all the stuffing in the cavity. Made for Everyday Holiday Tag game. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2010


      WOW! This was a great meal. Restaurant quality all the way. I'll be making this again. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Provolone-Pancetta Stuffed Chicken With Balsamic Sauce

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 314.1
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 6.8 g
    Cholesterol 98.3 mg
    Sodium 363.0 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 0.7 g
    Sugars 3.0 g
    Protein 30.0 g

    The following items or measurements are not included:


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