ROASTED CHICKEN BREAST WITH PANCETTA, LEEKS AND THYME
Why save a good-old roast for the weekend? This mini roast chicken for one rules any day
Provided by Jamie Oliver
Categories Cheap & cheerful Cook with Jamie Chicken Romantic meals Sunday lunch British Chicken breast
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
Nutrition Facts : Calories 615 calories, Fat 41 g fat, SaturatedFat 8.9 g saturated fat, Protein 56.7 g protein, Carbohydrate 3.7 g carbohydrate, Sugar 2.3 g sugar, Sodium 3.60 g salt, Fiber 2.3 g fibre
THREE-CHEESE CHICKEN AND MUSHROOM BAKED PASTA WITH PANCETTA
Penne pasta baked with cremini mushrooms, chicken, pancetta and three cheeses: fontina, mozzarella and Parmesan.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved
PANCETTA WRAPPED STUFFED CHICKEN BREASTS
I came up with this with some ingredients I had on hand and it was a hit with the whole family. Also great reheated for husband's lunch the next day. Who wouldn't love chicken stuffed with cheese and wrapped in bacon?
Provided by jkj.webber
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
- Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
- Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
- Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 284.6 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 15.6 g, Fiber 0.4 g, Protein 32.7 g, SaturatedFat 5.3 g, Sodium 547.3 mg, Sugar 0.6 g
SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.
Provided by Melissa Clark
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
- Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
- Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.
PANCETTA-WRAPPED CHICKEN WITH CABBAGE
Provided by Roberto Donna Il Radicchio
Categories Chicken Bake Marinate Sauté Bacon Cabbage Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in small bowl. Pour 5 tablespoons oil into glass baking dish. Stir in half of herbs. Add chicken. Turn to coat. Cover and chill at least 6 hours or overnight, turning occasionally.
- Sauté chopped pancetta in heavy large Dutch oven over medium heat until crisp, about 8 minutes. Add cabbage and sauté until tender, about 6 minutes. Season with salt and pepper. Set aside.
- Preheat oven to 400°F. Slightly overlap 2 slices of pancetta on work surface. Set 1 chicken breast half atop pancetta. Sprinkle chicken with salt and pepper. Top chicken with 1/4 of remaining herb mixture. Place 2 more slices pancetta atop chicken, tucking edges around chicken to enclose. Repeat with remaining pancetta, chicken and herbs.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary sprigs and garlic and sauté until rosemary is fragrant and garlic begins to brown, about 5 minutes. Using slotted spoon, remove rosemary and garlic and discard. Add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to heavy baking sheet, being careful to leave pancetta wrapped around chicken. Bake chicken until cooked through, about 12 minutes.
- Meanwhile, drain drippings from skillet. Add wine to same skillet and boil until reduced to 1/4 cup, about 8 minutes. Season with salt and pepper.
- Rewarm cabbage over medium heat, stirring often. Divide cabbage among 4 plates. Top each with chicken breast. Drizzle 1 tablespoon sauce over.
CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
- Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
- Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY PANCETTA CHICKEN WITH SAGE
For more great recipes visit my Home and Garden Blog: www.GrownFromScratch.com Recipe given to my sister by Mary in the UK and was originally adapted from Susan Spungen.
Provided by GrownFromScratch
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Wash and dry the chicken. Remove the tenderloin and set aside for another use. Season both sides lightly with kosher salt and pepper. Using a fork, spread the roasted garlic, if using, all over the chicken breasts. On the top side of the breast, lay 1 slice of pancetta over the lower portion of the breast, wrapping it snugly so it adheres. Lay a sage leaf on the center of the breast, and wrap the upper portion with a second slice of pancetta. Turn the breast over and wrap a third slice of pancetta over the back of the breast. Repeat with the remaining chicken, transferring the pieces to a plate as you go. (The chicken can be made in advance up to this point. Just wrap tightly in plastic wrap & refrigerate.).
- 2. Preheat the oven to 450 degrees Fahrenheit.
- 3. Toss the potatoes, lemon, 10 sage leaves, oil, and a pinch of kosher salt and pepper in a large bowl until well coated.
- 4. Meanwhile, heat a large cast-iron skillet or grill pan over high heat until it is very hot. Drizzle the pancetta-wrapped chicken with oil and place in the pan with the sage leaf side down. Cook over high heat until the pancetta is brown, about 5 minutes. Turn the breasts over and transfer the pan to the upper rack of the oven for 15 minutes, or until cooked through.
- 5. Remove the chicken from the pan, transfer to a plate and set aside. Deglaze the pan with the wine over high heat. Reduce the wine until almost evaporated, and add the chicken stock. Continue to cook until reduced by half.
- 6. Transfer the chicken to a large platter.
Nutrition Facts : Calories 252, Fat 12.6, SaturatedFat 2, Cholesterol 76.7, Sodium 196.1, Carbohydrate 3.6, Fiber 0.1, Sugar 0.9, Protein 26.4
CHICKEN IN PANCETTA
Chicken breast wrapped in pancetta with cherry tomatoes, balsamic vinegar and olive oil
Provided by thebrowngirls
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 190C/fan 170C/ Gas mark 5. Lay one sprig of sage on each chicken breast. Wrap each chicken breastand sage in 3 rasher of pancetta. Lay in casserole dish.
- Place tomatoes around chicken breasts evenly in dish.
- Add the oil and balsamic vinegar.
- Season with salt and pepper. Cook in oven at for 35 mins. Serve with green beans and sauteed potatoes.
ROAST CHICKEN WITH PANCETTA AND OLIVES
Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.
Provided by Toni Oltranti
Categories Chicken Garlic Olive Roast Dinner Bacon White Wine Family Reunion Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
- Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.
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