Provolone-Pancetta Stuffed Chicken With Balsamic Sauce

READY IN: 45mins

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

Top Review by Chicagoland Chef du Jour

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.

Ingredients Nutrition


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

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