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
ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings of each dish
Number Of Ingredients 19
Steps:
- Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
- Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
- Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
- Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
- When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
- To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
- Serve chicken along side ravioli and spinach salad, all on the same dinner plate.
CHICKEN WITH ROSEMARY, PANCETTA AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 300°F. Place chicken halves skin side up in roasting pan. Place 3 slices pancetta atop each chicken half. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken with olive oil. Cover and bake until chicken is cooked through, about 1 hour 45 minutes. Transfer chicken to baking sheet; tent with foil to keep warm.
- Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
- Meanwhile, broil chicken until pancetta and chicken are golden brown, about 6 minutes.
- Transfer chicken to plates. Pour reduces pan juices over chicken. Garnish with rosemary sprigs, if desired.
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
PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST
I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. -Ashley Laymon, Lititz, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper., Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.
Nutrition Facts : Calories 420 calories, Fat 25g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.
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.
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
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.
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 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
PROVOLONE AND PANCETTA STUFFED CHICKEN BREASTS
Make and share this Provolone and Pancetta Stuffed Chicken Breasts recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.
- Create pocket in each chicken breast by laying breast on a work surface with the pointed end away from you. Insert long paring knife in the center of the end closest to you (rounded end). Move the knife around to enlarge the opening; forming a pocket.
- Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbsp cheese and 1 tbsp pancetta mixture. Set chicken on wire rack-lined baking sheet. Freeze for 5 minutes.
- Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites anc coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate 15 minutes.
- In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is coated through, 7-8 minutes; add more oil if needed. Drain on paper towels.
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- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes, stirring frequently. Remove garlic from pan using a slotted spoon; reserve garlic. Increase heat to medium-high. Add pancetta; sauté 4 minutes or until crisp. Remove pancetta from pan using a slotted spoon; reserve pancetta.
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