Pancetta Wrapped Stuffed Chicken Breasts
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
66
Sweetness
43
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Crumbled Goat Cheese2 tbsps
Roasted Red Pepper (diced)2 tbsps
Pecan (chopped)1 clove
Garlic (minced)1
SaltDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Line a baking sheet with aluminum foil or parchment paper
3
Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper
4
Lay each cutlet onto two slices of pancetta
5
Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick
6
Spoon goat cheese mixture onto the chicken cutlets
7
Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down
8
Season each roll with salt and pepper
9
Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes
10
An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C)