PANCETTA-WRAPPED CHICKEN ON ARUGULA-FENNEL SALAD WITH ORANGE VINAIGRETTE

Pancetta-Wrapped Chicken on Arugula-Fennel Salad with Orange Vinaigrette image

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 cup (about 20 leaves) fresh basil
2 handfuls fresh flat-leaf parsley
1 garlic clove, smashed and peeled
Zest and juice of 1 navel orange
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil (EVOO)
4 boneless, skinless chicken breasts (6 ounces each)
4 thin slices pancetta (cured Italian bacon; available at deli counter)
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 bulb fennel, trimmed, cored, and thinly sliced
1 pound arugula (2 bunches), washed and trimmed of stems

Steps:

Preheat the oven to 375°F.
In a food processor combine the basil, parsley, garlic, orange zest, and salt and pepper. With the processor running, stream in about 1/4 cup of the EVOO. Process until it looks like a paste. Pour the herb mixture into a shallow dish. Add the chicken breasts and toss to coat the chicken completely. Unwind a slice of the pancetta and wrap it around the center of an herb-coated chicken breast. Repeat with the remaining chicken breasts.
Heat a large, heavy-bottomed skillet with a heat-safe handle with 2 tablespoons of the remaining EVOO (twice around the pan) over medium-high heat. Once you see the oil ripple, add the wrapped chicken breasts and brown for 2 minutes. Flip the chicken breasts and continue to brown for about 1 more minute. Transfer the skillet to the preheated oven and roast for about 10 minutes, or until the chicken is cooked through.
While the chicken is cooking, prepare the salad. Add the juice of the orange, Dijon mustard, and red wine vinegar to a small bowl. Whisk in the remaining 1/4 cup of EVOO (eyeball it). In a salad bowl combine the thinly sliced fennel with the arugula. Add the dressing and toss to coat. Season the salad with salt and pepper to taste.
Slice the chicken wrapped in pancetta on an angle. Arrange the sliced chicken on top of a pile of the salad and serve.
If you do not have a processor, use your blender for this herb sauce. If you don't do kitchen machines, you can finely chop all the herbs and garlic together until you run out of patience for the task. Transfer the garlic-herb paste to a bowl and mix in a little EVOO.