This recipe for pancetta-wrapped stuffed chicken breasts takes tender chicken breasts, stuffs them with a flavorful mixture of spinach, cheese, and sun-dried tomatoes, and then wraps them in crispy pancetta. The result is a juicy and succulent dish that is bursting with flavor. The chicken is cooked until the pancetta is golden and crispy, creating an irresistible combination of textures. Serve with a side of roasted vegetables and enjoy a delicious and impressive meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices pancetta
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, make a slit in the side of each chicken breast to create a pocket for the stuffing.
- In a bowl, combine the chopped spinach, Parmesan cheese, sun-dried tomatoes, minced garlic, olive oil, salt, and pepper.
- Stuff each chicken breast with the spinach mixture, pressing it gently to fill the pocket.
- Wrap 2 slices of pancetta around each stuffed chicken breast, securing it with toothpicks if necessary.
- Heat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side, or until the pancetta is crispy.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the toothpicks before serving. Slice the chicken breasts and serve with your favorite side dish or salad.
