Provolone & Pancetta Stuffed Chicken Breasts


  • 3 ½ cups toasted bread crumbs
  • 4 egg whites, lightly beaten
  • 1 cup all-purpose flour
  • 3 oz. aged provolone cheese, grated
  • Salt and freshly ground pepper, to taste
  • 5 boneless, skinless chicken breast halves, each about 8 oz., pounded ½ inch thick
  • 1 Tbs. minced fresh sage
  • + 3 more ingredients
    • 2 garlic cloves, minced
    • 6 oz. pancetta, cut into ¼-inch dice
    • 1 tsp. plus 1 ½ cups olive oil

In a fry pan over medium-high heat, warm the 1 tsp. olive oil. Add the pancetta and cook, stirring occasionally, until crispy. Add the garlic and cook, stirring constantly, for 30 seconds. Drain on a paper towel-lined plate. Transfer the pancetta mixture to a small bowl and stir in the sage. Cre...

View full recipe at SpringPad


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