Provolone-Pancetta Stuffed Chicken With Balsamic Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a chicken recipe that can be partly made ahead of time. Started on the stovetop and finished in the oven. 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.
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