Provolone-Pancetta Stuffed Chicken With Balsamic Sauce

Recipe by AZPARZYCH
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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