PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS

PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS image

Categories Poultry

Yield 5 people

Number Of Ingredients 10

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.