How to Make Pancetta Wrapped Stuffed Chicken Breasts - A Step-by-Step Guide

Looking for a delicious and impressive dish to serve at your next dinner party or special occasion? Look no further than this recipe for Pancetta Wrapped Stuffed Chicken Breasts. With its combination of flavorful ingredients and beautiful presentation, this dish is sure to impress your guests and leave them coming back for seconds.

These chicken breasts are stuffed with a savory mixture of spinach, sun-dried tomatoes, and creamy cheese, then wrapped in crispy, salty pancetta. The resu...

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Ingredients

  • ¼ cup crumbled goat cheese
  • 2 tablespoons diced roasted red pepper
  • 2 tablespoons chopped pecans
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 4 thin chicken breast cutlets
  • 8 slices pancetta

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 rolls

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
  • Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
  • Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
  • Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).
  • Nutrition

    285 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 92mg
    • Sodium: 547mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 33g
    • Vitamin C: 4mg
    • Calcium: 44mg
    • Iron: 1mg
    • Potassium: 330mg