Best 2 Provolone Pancetta Stuffed Chicken Breasts Recipes

Indulge in a culinary journey with our succulent Provolone Pancetta Stuffed Chicken Breasts. This delectable dish combines tender chicken breasts, savory pancetta, and creamy provolone cheese, all wrapped in a crispy breadcrumb coating. Each bite offers a symphony of flavors and textures, leaving you craving more. Alongside this main course, we present two tantalizing side dishes: a refreshing Arugula Salad with Lemon Vinaigrette and a creamy Polenta with Parmesan Cheese. These accompaniments perfectly complement the richness of the stuffed chicken, creating a well-rounded and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

PROVOLONE AND PANCETTA STUFFED CHICKEN BREASTS

Provolone and Pancetta Stuffed Chicken Breasts image

Make and share this Provolone and Pancetta Stuffed Chicken Breasts recipe from Food.com.

Provided by KathyP53

Categories Lunch/Snacks

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 1/2 cups olive oil
6 ounces pancetta, cut into 1/4-inch dice
2 garlic cloves, minced
1 tablespoon minced fresh sage
5 boneless skinless chicken breast halves (8 oz. each)
salt
fresh ground black pepper
3 ounces aged provolone cheese, grated
1 cup flour
4 egg whites, lightly beaten
3 1/2 cups fresh toasted breadcrumbs (or use Panko bread crumbs)

Steps:

In fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.
Create pocket in each chicken breast by laying breast on a work surface with the pointed end away from you. Insert long paring knife in the center of the end closest to you (rounded end). Move the knife around to enlarge the opening; forming a pocket.
Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbsp cheese and 1 tbsp 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 anc coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate 15 minutes.
In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is coated through, 7-8 minutes; add more oil if needed. Drain on paper towels.

PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS

PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS image

Categories Poultry

Yield 5 people

Number Of Ingredients 10

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 breasts halves, each about 8 oz. pounded 1/2" thick
Salt and freshly ground pepper to taste
3 oz. aged provolone cheese, grated
1 cup all-purpose flour
4 egg whites, lighly beaten
3 1/2 cups toasted breadcrumbs

Steps:

In fry pan over medium-high heat, warm 1 tsp. oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage. Create pocket in each chicken breast by laying the breast on a work surface with the pointed end away from you. Insert a long paring knite into the center of the end closest to you (the rounded end). Move the knife around to enlarge the opening, forming a pocket. Be careful not to cut through to the outside of the breast. Remove the knife and stuff the chicken breast as desired. 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 5 minutes. Put flour, egg whites and bread crumbs into 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; refridgerate for 15 minutes. In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5 - 6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is cooked through, 7 - 8 minutes; add more oil if needed. Drain on paper towels.

Tips for Cooking Provolone Pancetta Stuffed Chicken Breasts

Use high-quality ingredients. The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic chicken breasts, high-quality provolone cheese, and flavorful pancetta.
Don't overcook the chicken. Chicken is a delicate meat that can easily become dry and tough if it is overcooked. Cook the chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before slicing. Once the chicken is cooked, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the chicken with your favorite sides. Provolone pancetta stuffed chicken breasts can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. You can also add a simple green salad for a refreshing touch.

Conclusion

Provolone pancetta stuffed chicken breasts are a delicious and elegant dish that is perfect for any occasion. By following these tips, you can create a dish that your family and friends will love. Impress your dinner guests with this flavorful and juicy stuffed chicken recipe. The combination of provolone cheese, pancetta, and herbs creates a savory and satisfying filling that pairs perfectly with the tender chicken. Serve with roasted vegetables or a simple salad for a complete meal.