Provolone & Pancetta Stuffed Chicken Breasts

By akselden

Ingredients

• 1 tsp. plus 1 1/2 cups olive oil
• 6 oz. pancetta, cut into 1/4" dice
• 2 garlic cloves,minced
• 1 tbs. minced fresh sage
• 5 boneless,skinless chicken breast halves, each about 8 oz. pounded 1/2" thick
• 3 oz. aged provolone cheese, grated
• 1 cup all purpose flour
• 4 egg whites, lightly beaten
• 3 1/2 cups toasted bread crumbs

Preparation

Step 1

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 to small bowl; stir in sage.

Create pocket in each chicken breast according to instructions at right. Season chicken on both sides with salt and pepper. Stuff each chicken breast with 2 tbs. cheese and 1 tbs. pancetta mixture. Set chicken on wire rack lined baking sheet; freeze 5 minutes.

Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack lined baking sheet; refrigerate 15 minutes.

In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is cooked through , 7-8 minutes; add more oil if needed. Drain on paper towels. Serves 5.