Best 2 Provolone Pancetta Stuffed Chicken With Balsamic Sauce Recipes

Indulge in a culinary masterpiece with our Provolone Pancetta Stuffed Chicken with Balsamic Sauce, a dish that tantalizes taste buds with its exquisite flavors and textures. This main course recipe combines juicy, tender chicken breasts carefully stuffed with a savory filling of provolone cheese and pancetta, all enveloped in a rich and flavorful balsamic sauce. Perfectly balancing the saltiness of the cheese and pancetta with the tangy sweetness of the balsamic, this dish is sure to impress even the most discerning palate. Accompanying this main course are two delectable recipes: a refreshing Arugula Salad with Balsamic Vinaigrette, showcasing the peppery arugula dressed in a tangy balsamic vinaigrette, and a creamy Polenta with Roasted Vegetables, featuring soft and creamy polenta topped with a medley of roasted vegetables, adding a touch of vibrant color and a burst of flavor to the meal. Prepare to embark on a culinary journey with this trio of recipes that promise an unforgettable and satisfying dining experience.

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PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE

Provolone-Pancetta Stuffed Chicken With Balsamic Sauce image

This is a chicken recipe that can be partly made ahead of time. Started on the stovetop and finished in the oven.

Provided by AZPARZYCH

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces thinly slices pancetta, chopped (about 1/3 cup)
2 tablespoons minced shallots
1/3 cup fresh breadcrumb
1 1/2 tablespoons chopped fresh sage
1/3 cup shredded provolone cheese
4 boneless skinless chicken breast halves
1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
1/2 cup reduced-sodium chicken broth
2 tablespoons butter, softened

Steps:

Heat oven to 400 degrees.
Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
Place in a bowl; cool slightly.
Stir in cheese.
With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
**Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
Heat large skillet over medium-high heat until hot.
Add oil; heat until hot.
Cook chicken 5 minutes or until browned, adjusting heat if necessary.
Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
Bake 5-8 minutes or until chicken is no longer pink in center.
Meanwhile, remove any dripping from skillet
Heat skillet over hight heat until hot.
Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
Remove from heat; whisk in butter.
Lightly spoon sauce over chicken; pass remaining sauce.

Nutrition Facts : Calories 314.1, Fat 15.9, SaturatedFat 6.9, Cholesterol 98.4, Sodium 363.1, Carbohydrate 11.1, Fiber 0.7, Sugar 3.1, Protein 30

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR

Chicken With Pancetta And Balsamic Vinegar image

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
2 ounces pancetta
1 chicken, cut into serving pieces, or 4 chicken legs, cut in two (or 8 thighs)
Salt and pepper
8 whole garlic cloves, peeled
3/4 cup white wine or water
2 tablespoons balsamic vinegar
Minced parsley, optional

Steps:

Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

To ensure even cooking, use a meat mallet to pound the chicken breasts to an even thickness.
For the best flavor, use high-quality Provolone cheese and Pancetta.
If you don't have balsamic vinegar, you can substitute red wine vinegar or white wine vinegar.
To make the sauce ahead of time, simply whisk all of the ingredients together and store it in the refrigerator for up to 3 days.
Garnish the chicken with fresh parsley or basil before serving.

Conclusion:

This Provolone Pancetta Stuffed Chicken with Balsamic Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the salty Provolone and Pancetta with the tangy balsamic sauce is sure to please everyone at the table. Serve this chicken with a side of roasted vegetables or mashed potatoes for a complete meal.