Provolone-pancetta Stuffed Chicken With Balsamic Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 ounces thinly slices pancetta, chopped (about 1/3 cup)
• 2 tablespoons minced shallots
• 1/3 cup fresh breadcrumb
• 1 1/2 tablespoons chopped fresh sage
• 1/3 cup shredded provolone cheese
• 4 boneless skinless chicken breast halves
• 1 tablespoon extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons butter, softened

Recipe

• 1 heat oven to 400 degrees.
• 2 cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
• 3 add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
• 4 stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
• 5 place in a bowl; cool slightly.
• 6 stir in cheese.
• 7 with a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
• 8 fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
• 9 **chicken can be made to this point 8 hours ahead; cover and refrigerate**.
• 10 heat large skillet over medium-high heat until hot.
• 11 add oil; heat until hot.
• 12 cook chicken 5 minutes or until browned, adjusting heat if necessary.
• 13 turn; place on small foil-lined rimmed baking sheet (reserve skillet).
• 14 bake 5-8 minutes or until chicken is no longer pink in center.
• 15 meanwhile, remove any dripping from skillet
• 16 heat skillet over hight heat until hot.
• 17 add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
• 18 add broth; boil 2 minutes or until reduced by half and slightly syrupy.
• 19 remove from heat; whisk in butter.
• 20 lightly spoon sauce over chicken; pass remaining sauce.