PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE

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Provolone-Pancetta Stuffed Chicken With Balsamic Sauce image

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

Provided by AZPARZYCH

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 314.1, Fat 15.9, SaturatedFat 6.9, Cholesterol 98.4, Sodium 363.1, Carbohydrate 11.1, Fiber 0.7, Sugar 3.1, Protein 30

Ramesh Randika
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This recipe was a disaster. The chicken was burnt and the sauce was curdled.


Jesse Jane
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I would not recommend this recipe. The chicken was dry and the sauce was too sweet.


Noor Uddin
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This recipe was not as good as I expected. The chicken was tough and the sauce was bland.


Kehinde Emmanuel
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The chicken was a bit dry, but the sauce was delicious.


Candi Collins
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This recipe was a bit too salty for my taste, but overall it was still good.


Earozz Jung Basnet
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Loved this recipe! The chicken was juicy and the sauce was amazing. I will definitely be making this again.


Md zia Sheikh
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This was a great recipe. The chicken was moist and flavorful, and the sauce was delicious. I will definitely be making this again.


Teslim Waheed
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I made this recipe for a dinner party and it was a huge success. Everyone raved about the chicken and the sauce.


Sbk Bd
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This recipe was easy to follow and the results were delicious. I especially liked the crispy skin on the chicken.


Waseem Arshad
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I loved the combination of flavors in this dish. The provolone and pancetta added a salty richness, while the balsamic sauce added a touch of sweetness. The chicken was cooked perfectly and was very tender.


_Lion Aws
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This recipe was a hit with my family! The chicken was juicy and flavorful, and the balsamic sauce was the perfect finishing touch. I will definitely be making this again.