Provolone-Pancetta Stuffed Chicken With Balsamic Sauce
photo by Lori Mama
- Ready In:
- 45mins
- Ingredients:
- 10
- 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
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
AZPARZYCH
Peoria, 41
<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p>
<p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day! Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites.</strong></span></p>
<p><span><strong>I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p>
<p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes. Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!</strong></span></p>