Best 7 Pancetta Chicken Wraps Recipes

PANCETTA CHICKEN WRAPS

Steps:

• Arrange a quarter of the pancetta slices in a row on a board, overlapping them slightly along their long sides. Put a chicken breast at one end so that it lies across the slices of pancetta, top with 3 sage leaves and sprinkle with a little sea salt and freshly ground black pepper. Wrap the chicken in the pancetta so that it is completely enclosed. Repeat to make 4 parcels altogether.
• Spoon the oil into a large heavy pan (a cast-iron sauté pan is ideal, or you could use a roasting tin). Put the pan on the barbecue and heat for 1-2 mins until hot, then lay the chicken parcels in the pan and cook for 7-8 mins on each side. The pancetta will become golden and crispy.
• Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for a couple of minutes. Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 mins, so it will cut more easily.

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

PANCETTA WRAPPED STUFFED CHICKEN BREASTS

Steps:

• 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).

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
• Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
• Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
• Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
• Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
• Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
• Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
• Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
• Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

CHICKEN IN PANCETTA

Steps:

• Preheat oven to 190C/fan 170C/ Gas mark 5. Lay one sprig of sage on each chicken breast. Wrap each chicken breastand sage in 3 rasher of pancetta. Lay in casserole dish.
• Place tomatoes around chicken breasts evenly in dish.
• Add the oil and balsamic vinegar.
• Season with salt and pepper. Cook in oven at for 35 mins. Serve with green beans and sauteed potatoes.

PANCETTA CHICKEN WRAPS WITH ROASTED TOMATOES

Steps:

• Arrange a quarter of the pancetta slices in a row on a cutting board, overlapping them slightly along their long sides.
• Put a chicken breast at one end so that it lies across the slices of pancetta. Top with 3 sage leaves and season with salt and pepper.
• Wrap the chicken in the pancetta so that it is completely enclosed.
• Repeat steps 1-3 with the remaining three chicken breasts.
• Heat the oil in the pan for 1-2 minutes until hot, then lay the chicken parcels in the pan and cook for 7-8 minutes, turning occasionally to cook on all sides. The pancetta will become golden and crisp.
• Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for 2-3 minutes.
• Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 minutes so it will cut more easily.
• *NOTE: Try to find small tomatoes that are still on the vine. You'll want 4-5 per stem for each serving.