Provolone-Pancetta Stuffed Chicken With Balsamic Sauce

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  ounces  thinly slices pancetta, chopped (about 1/3 cup)
• 2  tablespoons  minced shallots
• 1⁄3 cup  fresh breadcrumb
• 1 1⁄2 tablespoons  chopped fresh sage
• 1⁄3 cup  shredded provolone cheese
• 4  boneless skinless chicken breast halves
• 1  tablespoon extra virgin olive oil
• 1⁄4 cup  balsamic vinegar
• 1⁄2 cup reduced-sodium chicken broth
• 2  tablespoons butter, softened

Directions

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.