PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE
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
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
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