Pancetta & Mushroom-Stuffed Chicken Breast

Pancetta & Mushroom-Stuffed Chicken Breast
Pancetta & Mushroom-Stuffed Chicken Breast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4 4

    4 slices pancetta

  • 1 1

    1 Tbsp olive oil

  • 1 1

    1 shallot, finely chopped

  • 3/4 3/4

    3/4 cup chopped fresh mushrooms

  • 1/4 1/4

    1/4 tsp salt, divided

  • 1/4 1/4

    1/4 tsp pepper, divided

  • 4 4 6

    boneless skinless chicken breast halves ( 6 oz each)

  • 1/2 1/2

    1/2 cup prepared pesto

Directions

Preheat oven to 350. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels. In the same skillet, heat oil over medium high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Add 1/8 tsp salt and 1/8 tsp pepper. Pound chicken breasts with a meat mallet to 1/4 inch thickness. Spread each with 2 Tbsp pesto; layer with one slice of pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing the filling; secure with toothpicks. Sprinkle with remaining salt and pepper. Transfer to a greased 13 x 9 inch baking dish. Bake until a thermometer inserted in the chicken reads 165, 30-35 minutes. Discard toothpicks.

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