Tuesday, July 15, 2008

Provolone & Pancetta stuffed Chicken Breasts

Cheesy, juicy, crispy goodness...all in one dish. We spotted this recipe in a Williams-Sonoma Magazine...one of me and my husbands obsessions! They have some of the most amazing recipes. Of course, we all change a thing here and there about recipes...so this is my father-in-law and my rendition of provolone and pancetta stuffed chicken breast! We had so much fun making it together and I learned A TON. Thanks Bert!

From: Williams-Sonoma Mag

1 tsp. plus 2 cups olive oil
6 oz. pancetta, cut into 1/4 inch dice
2 garlic cloves, minced
1 Tbs. minced fresh sage
5 boneless, skinless chicken breast halves, pounded 1/2 inch thick
Salt and Pepper
3 oz. provolone cheese, grated
1 cup all-purpose flour
4 egg whites, lightly beaten
2 egg yolks, lightly beaten
3 1/2 cups bread crumbs

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 into small bowl and stir in egg yolks and sage.

Create a pocket in each chicken breast by laying the breast on a work surface with the rounded end closest to you. Insert the knife in the center and move the knife around to enlarge and deepen the opening, forming a pocket, like below.

Season chicken on both sides with salt and pepper. Stuff each chicken breast with desired amount of pancetta mixture. The more the better according to the men in the family!

The end farthest away from you is too slim to stuff mixture into without breaking. Using a toothpick, pull end to center of breast and secure.

Put flour, egg whites and bread crumbs in separate bowls. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. 

Preheat oven to 350 degrees. In a wide, shallow pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches for 5-6 minutes. Turn chicken; brown opposite side for 5-6 minutes. 

Bake for approximately 10 minutes at 350 degrees or until cooked through. Drain on paper towels prior to serving.


4 comments:

Ashley Wray said...

That looks amazing! Would you think less of me if I told you I didn't know what prescetta (I don't think thats how you spelt it)was? I'm going to have to find out and try that recipe asap!

virjennifer said...

oooh so fancy, looks delicious!

Sadie said...

This looks really good. I'll definitely be putting it on the menu for next week!

Rasmi Singh said...

Wow, so tempting. It makes me really hungry and made my mouth to water just by looking at the pictures. this is definitely one of the must-try chicken breast recipes in the future. Thanks for sharing recipe.