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PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS Recipe

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This recipe for PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. plus 1 ½ cups olive oil
6 oz. pancetta, cut into ¼” dice
2 garlic cloves. Minced
1 tbs. minced fresh sage
5 boneless chicken breasts
Salt and freshly ground pepper
3 oz. aged provolone cheese, grated
3 cups panko
4 egg whites. Lightly beaten
1 cup flour
Directions:
Directions:
In fry pan over medium high heat, warm 1 tsp. oil. Cook pancetta until crispy. Add garlic and cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl. Stir in sage.

Create pocket in each chicken breast by inserting a long paring knife in the center of the end closest to you (the rounded end) Move the knife around to enlarge the opening, being careful not to cut through to the outside of the breast.

Stuff each breast with 2 Tbsp cheese and 1 Tbsp. of the pancetta mixture. Set chicken on rack and freeze for 5 minutes.

Put flour, egg whites, and panko in separate dishes. Dredge first in flour, then egg white, and finally in panko. Refrigerate for 15 minutes.

In wide pan over high heat, heat 1 ½ cups oil. Fry chicken in batches 5-6 minutes. Turn chicken and reduce heat to medium and cook until chicken is cooked through 7-8 minutes. Drain on paper towels and serve.

 

 

 

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