Best 2 Provolone Pancetta Stuffed Chicken Breasts Recipes

If you're looking for a delectable and succulent dish that will tantalize your taste buds, provolone pancetta stuffed chicken breasts are an absolute must-try. This culinary masterpiece combines the savory flavors of provolone cheese and pancetta with the tender texture of chicken, resulting in a symphony of flavors that will leave you craving more. The aroma alone will transport you to a realm of culinary bliss, and the taste will leave you in a state of pure gastronomic delight. So, prepare yourself for a taste-bud adventure as we embark on a journey to create the ultimate provolone pancetta stuffed chicken breast recipe.

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PROVOLONE AND PANCETTA STUFFED CHICKEN BREASTS

Provolone and Pancetta Stuffed Chicken Breasts image

Make and share this Provolone and Pancetta Stuffed Chicken Breasts recipe from Food.com.

Provided by KathyP53

Categories Lunch/Snacks

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 1/2 cups olive oil
6 ounces pancetta, cut into 1/4-inch dice
2 garlic cloves, minced
1 tablespoon minced fresh sage
5 boneless skinless chicken breast halves (8 oz. each)
salt
fresh ground black pepper
3 ounces aged provolone cheese, grated
1 cup flour
4 egg whites, lightly beaten
3 1/2 cups fresh toasted breadcrumbs (or use Panko bread crumbs)

Steps:

In fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.
Create pocket in each chicken breast by laying breast on a work surface with the pointed end away from you. Insert long paring knife in the center of the end closest to you (rounded end). Move the knife around to enlarge the opening; forming a pocket.
Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbsp cheese and 1 tbsp pancetta mixture. Set chicken on wire rack-lined baking sheet. Freeze for 5 minutes.
Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites anc coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate 15 minutes.
In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is coated through, 7-8 minutes; add more oil if needed. Drain on paper towels.

PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS

PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS image

Categories Poultry

Yield 5 people

Number Of Ingredients 10

Ingredients

1 tsp. plus 1 1/2 cups olive oil
6 oz. pancetta, cut into 1/4" dice
2 garlic cloves, minced
1 Tbs. minced fresh sage
5 boneless, skinless chicken breasts halves, each about 8 oz. pounded 1/2" thick
Salt and freshly ground pepper to taste
3 oz. aged provolone cheese, grated
1 cup all-purpose flour
4 egg whites, lighly beaten
3 1/2 cups toasted breadcrumbs

Steps:

In fry pan over medium-high heat, warm 1 tsp. oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage. Create pocket in each chicken breast by laying the breast on a work surface with the pointed end away from you. Insert a long paring knite into the center of the end closest to you (the rounded end). Move the knife around to enlarge the opening, forming a pocket. Be careful not to cut through to the outside of the breast. Remove the knife and stuff the chicken breast as desired. Season chicken on both sides with salt and pepper. Stuff each chicken breast with 2 Tbs. cheese and 1 Tbs. pancetta mixture. Set chicken on wire rack-lined baking sheet; freeze 5 minutes. Put flour, egg whites and bread crumbs into separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refridgerate for 15 minutes. In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5 - 6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is cooked through, 7 - 8 minutes; add more oil if needed. Drain on paper towels.

Tips:

Choose the right chicken breasts. Look for boneless, skinless chicken breasts that are about the same size so they will cook evenly.
Make sure the chicken breasts are pounded thin. This will help them cook quickly and evenly, and it will also make them more tender.
Season the chicken breasts with salt and pepper before stuffing them. This will help to enhance the flavor of the chicken.
Don't overstuff the chicken breasts. If you overstuff them, they will be difficult to close and the filling may leak out during cooking.
Use a toothpick to secure the chicken breasts closed. This will help to keep the filling inside the chicken breasts during cooking.
Cook the chicken breasts over medium heat. This will help to prevent the chicken from drying out.
Use a meat thermometer to check the internal temperature of the chicken breasts. The chicken breasts are done cooking when the internal temperature reaches 165 degrees Fahrenheit.
Let the chicken breasts rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken breasts, resulting in a more tender and flavorful dish.

Conclusion:

Provolone pancetta stuffed chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are stuffed with a flavorful mixture of provolone cheese, pancetta, and herbs, then cooked until golden brown and juicy. Serve the chicken breasts with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.