Diva Tasting: Pancetta Wrapped Chicken…

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.


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