Best Provolone And Pancetta Stuffed Chicken Breasts Recipes

PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE

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.

PROVOLONE AND PANCETTA STUFFED CHICKEN BREASTS

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 AND OLIVE STUFFED CHICKEN BREASTS

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.