Pancetta Wrapped Chicken
2 Tablespoons Olive Oil, Divided
2 Shallots, Chopped
2 Clove Garlic, Minced
1 Teaspoon Chopped Fresh Thyme
1 Teaspoon Kosher Salt
¼ Teaspoon Ground Black Pepper
1 Cup Soft Goat Cheese
¼ Cup Green Salad Olives
1 Tablespoon Chopped Fresh Basil
4 Skinless, Boneless Chicken Breast Halves
4 Large, Thin Slices Of Pancetta
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
Step 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
Step 3 Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
Step 4 With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of pancetta so that the pocket opening is covered. Place chicken breasts, pancetta seam-sides down, onto the prepared baking sheet.
Step 5 Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 25 minutes more. Serves 4; Serve with Greek Salad, cauliflower mash potatoes, and garlic toast.