Description
A delightful chicken dish featuring juicy chicken breasts wrapped around savory pancetta, infused with garlic, Parmesan, and fresh parsley.
Ingredients
- 3 lbs. boneless skinless chicken breast (3 large chicken breasts), split in half vertically
- 1/2 cup butter
- 1 heaping Tbsp. chopped garlic
- 1/2 cup grated Parmesan
- 2 Tbsp. chopped fresh parsley
- 1/4 tsp. freshly ground black pepper
- 12 slices thinly sliced pancetta
- Your favorite tomato sauce (homemade or jarred, roughly 2 quarts)
Instructions
- Preheat the oven to 400°F.
- In a skillet over medium heat, melt the butter until fragrant.
- Stir in the garlic, grated Parmesan, chopped parsley, and black pepper until well combined. Set aside.
- Slice each chicken breast in half vertically to create six pieces.
- Using a metal pounder, carefully pound each slice flat for even thickness.
- Lay two slices of pancetta on each chicken piece.
- Brush the filling mixture across the chicken like a glaze.
- Roll the chicken tightly around the fillings and secure with toothpicks.
- Place the rolled chicken in the preheated oven and bake for about 30 minutes or until cooked through.
- Once done, carefully remove the toothpicks. Place the chicken into the tomato sauce and let it simmer for about an hour to meld flavors.
Notes
Use fresh ingredients for the best flavor. Pound chicken pieces evenly to ensure even cooking and moisture retention.
