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Pancetta & Mushroom-Stuffed Chicken Breast

February 1, 2018



  • 4 slices pancetta
  • 1 Tbsp. olive oil
  • 1 shallot, finely chopped
  • ¾ cup chopped fresh mushrooms
  • ¼ tsp. salt, divided
  • ¼ tsp. pepper, divided
  • 4 boneless skinless chicken breast halves (6 oz. each)
  • ½ cup prepared pesto


  1.  Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.

    In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in the mushrooms; cook until tender, 1-2 minutes. Add ⅛ tsp. salt and ⅛ tsp. pepper.


    Pound chicken breasts with a meat mallet to ¼-in. thickness. Spread each with 2 Tbsp. pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing the filling; secure with toothpicks. Sprinkle with remaining salt and pepper.


    Transfer to a greased 13×9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks.


From → Chicken

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