Best Provolone And Pancetta Stuffed Chicken Breasts Recipes

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PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE



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

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

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.

PROSCIUTTO-PROVOLONE STUFFED CHICKEN BREASTS RECIPE - (3.4/5)



Prosciutto-Provolone Stuffed Chicken Breasts Recipe - (3.4/5) image

Provided by á-174535

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon ground black pepper
8 thin slices prosciutto, about 4 ounces
8 slices provolone cheese, about 4 ounces
1/2 cup fresh basil leaves, lightly packed
1/4 cup olive oil
8 ounces dried fettuccine or linguine
1 tablespoon butter
4 cloves garlic, chopped
1 cup grated Parmesan cheese
Snipped fresh basil (optional)

Steps:

  • Preheat oven to 400°F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Sprinkle both sides of chicken with salt and pepper. Place 2 slices of the prosciutto, 2 slices of the provolone cheese, and a few basil leaves on each chicken piece. Fold in sides; roll up chicken. Secure each roll with a wooden toothpick. In a large oven-safe skillet heat 2 tablespoons of oil over medium-high heat. Add chicken rolls. Cook about 6 minutes or until golden, turning occasionally to brown evenly. Transfer skillet to oven. Bake, uncovered, for 12 to 15 minutes or until chicken is no longer pink. Meanwhile, cook pasta according to package directions; drain. Return pasta to hot pot; cover and keep warm. Remove chicken from skillet; keep warm. In the same skillet combine the remaining 2 tablespoons of oil, butter, and garlic. Cook and stir over medium heat for 1 minute. Remove from heat. Add cooked pasta; toss gently to coat. Sprinkle with 1/2 cup of the Parmesan cheese; toss gently to coat. To serve, remove toothpicks from chicken rolls. Slice each chicken roll; arrange chicken and pasta on dinner plates. Sprinkle with the remaining 1/2 cup Parmesan cheese and, if desired, garnish with additional basil.

PROVOLONE AND OLIVE STUFFED CHICKEN BREASTS



Provolone and Olive Stuffed Chicken Breasts image

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

Provided by Vino Girl

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup shredded provolone cheese, preferably aged
3 tablespoons chopped olives
to taste fresh ground pepper
4 boneless skinless chicken breasts (1-1 1/4 lb. total)
1 egg white
1/2 cup plain breadcrumbs
1/2 teaspoon salt
2 teaspoons extra virgin olive oil

Steps:

  • Preheat oven to 400°F
  • Lightly coat a baking sheet with sides with cooking spray.
  • Combine the provolone, olives and pepper in a small bowl.
  • Lightly beat the egg white with a fork in a medium bowl.
  • Mix the breadcrumbs and salt in a shallow dish.
  • Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.
  • Open up each breast and place one-fourth of the cheese filling in the center.
  • Close the breast over the filling, pressing the edges pressing firmly together to seal.
  • Repeat with remaining chicken breasts and filling.
  • Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
  • In a large nonstick skillet, heat the oil over medium-high heat.
  • Add chicken and cook until browned on one side, about 2 minutes.
  • Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Nutrition Facts : Calories 243.5, Fat 7.3, SaturatedFat 2.4, Cholesterol 74.1, Sodium 607.1, Carbohydrate 10.3, Fiber 0.8, Sugar 0.9, Protein 32.1

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

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