Provolone and Pancetta Stuffed Chicken Breasts

By ghinman

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, ea. about 8 oz., pounded 1/2 in. thick
• salt and freshly ground pepper, to taste
• 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 sec. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.
Create pocket in each chicken breast. 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 for 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 for 15 minutes.
In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 min. Turn chicken, reduce heat to medium. Cook until chicken is cooked thoroughly, 7-8 min., add more oil if needed. Drain on paper towel.