Provolone Pancetta Stuffed Chicken Breasts Recipes

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PROVOLONE AND PANCETTA STUFFED CHICKEN BREASTS



Provolone and Pancetta Stuffed Chicken Breasts image

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

1 teaspoon olive oil
1 1/2 cups olive oil
6 ounces pancetta, cut into 1/4-inch dice
2 garlic cloves, minced
1 tablespoon minced fresh sage
5 boneless skinless chicken breast halves (8 oz. each)
salt
fresh ground black pepper
3 ounces aged provolone cheese, grated
1 cup flour
4 egg whites, lightly beaten
3 1/2 cups fresh toasted breadcrumbs (or use Panko bread crumbs)

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.

PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS



PROVOLONE & PANCETTA STUFFED CHICKEN BREASTS image

Categories     Poultry

Yield 5 people

Number Of Ingredients 10

1 tsp. plus 1 1/2 cups olive oil
6 oz. pancetta, cut into 1/4" dice
2 garlic cloves, minced
1 Tbs. minced fresh sage
5 boneless, skinless chicken breasts halves, each about 8 oz. pounded 1/2" thick
Salt and freshly ground pepper to taste
3 oz. aged provolone cheese, grated
1 cup all-purpose flour
4 egg whites, lighly beaten
3 1/2 cups toasted breadcrumbs

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 the breast on a work surface with the pointed end away from you. Insert a long paring knite into the center of the end closest to you (the rounded end). Move the knife around to enlarge the opening, forming a pocket. Be careful not to cut through to the outside of the breast. Remove the knife and stuff the chicken breast as desired. Season chicken on both sides with salt and pepper. Stuff each chicken breast with 2 Tbs. cheese and 1 Tbs. pancetta mixture. Set chicken on wire rack-lined baking sheet; freeze 5 minutes. Put flour, egg whites and bread crumbs into separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refridgerate for 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 cooked through, 7 - 8 minutes; add more oil if needed. Drain on paper towels.

PROSCIUTTO-PROVOLONE STUFFED CHICKEN BREASTS RECIPE - (3.4/5)



Prosciutto-Provolone Stuffed Chicken Breasts Recipe - (3.4/5) image

Provided by á-174535

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon ground black pepper
8 thin slices prosciutto, about 4 ounces
8 slices provolone cheese, about 4 ounces
1/2 cup fresh basil leaves, lightly packed
1/4 cup olive oil
8 ounces dried fettuccine or linguine
1 tablespoon butter
4 cloves garlic, chopped
1 cup grated Parmesan cheese
Snipped fresh basil (optional)

Steps:

  • Preheat oven to 400°F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Sprinkle both sides of chicken with salt and pepper. Place 2 slices of the prosciutto, 2 slices of the provolone cheese, and a few basil leaves on each chicken piece. Fold in sides; roll up chicken. Secure each roll with a wooden toothpick. In a large oven-safe skillet heat 2 tablespoons of oil over medium-high heat. Add chicken rolls. Cook about 6 minutes or until golden, turning occasionally to brown evenly. Transfer skillet to oven. Bake, uncovered, for 12 to 15 minutes or until chicken is no longer pink. Meanwhile, cook pasta according to package directions; drain. Return pasta to hot pot; cover and keep warm. Remove chicken from skillet; keep warm. In the same skillet combine the remaining 2 tablespoons of oil, butter, and garlic. Cook and stir over medium heat for 1 minute. Remove from heat. Add cooked pasta; toss gently to coat. Sprinkle with 1/2 cup of the Parmesan cheese; toss gently to coat. To serve, remove toothpicks from chicken rolls. Slice each chicken roll; arrange chicken and pasta on dinner plates. Sprinkle with the remaining 1/2 cup Parmesan cheese and, if desired, garnish with additional basil.

PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE



Provolone-Pancetta Stuffed Chicken With Balsamic Sauce image

This is a chicken recipe that can be partly made ahead of time. Started on the stovetop and finished in the oven.

Provided by AZPARZYCH

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 ounces thinly slices pancetta, chopped (about 1/3 cup)
2 tablespoons minced shallots
1/3 cup fresh breadcrumb
1 1/2 tablespoons chopped fresh sage
1/3 cup shredded provolone cheese
4 boneless skinless chicken breast halves
1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
1/2 cup reduced-sodium chicken broth
2 tablespoons butter, softened

Steps:

  • Heat oven to 400 degrees.
  • Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
  • Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
  • Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
  • Place in a bowl; cool slightly.
  • Stir in cheese.
  • With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
  • Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
  • **Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
  • Heat large skillet over medium-high heat until hot.
  • Add oil; heat until hot.
  • Cook chicken 5 minutes or until browned, adjusting heat if necessary.
  • Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
  • Bake 5-8 minutes or until chicken is no longer pink in center.
  • Meanwhile, remove any dripping from skillet
  • Heat skillet over hight heat until hot.
  • Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
  • Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
  • Remove from heat; whisk in butter.
  • Lightly spoon sauce over chicken; pass remaining sauce.

Nutrition Facts : Calories 314.1, Fat 15.9, SaturatedFat 6.9, Cholesterol 98.4, Sodium 363.1, Carbohydrate 11.1, Fiber 0.7, Sugar 3.1, Protein 30

PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST



Pancetta and Mushroom-Stuffed Chicken Breast image

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

4 slices pancetta
1 tablespoon olive oil
1 shallot, finely chopped
3/4 cup chopped fresh mushrooms
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup prepared pesto

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.

PANCETTA WRAPPED STUFFED CHICKEN BREASTS



Pancetta Wrapped Stuffed Chicken Breasts image

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

¼ cup crumbled goat cheese
2 tablespoons diced roasted red pepper
2 tablespoons chopped pecans
1 clove garlic, minced
salt and ground black pepper to taste
4 thin chicken breast cutlets
8 slices pancetta

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

CHICKEN PROVOLONE



Chicken Provolone image

Chicken Provolone, though one of my simplest dishes, is one of my husband's favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
Butter-flavored cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Steps:

  • Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN BREASTS STUFFED WITH SHIITAKES AND PROVOLONE



Chicken Breasts Stuffed with Shiitakes and Provolone image

Categories     Cheese     Chicken     Mushroom     Roast     Quick & Easy     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 (6-oz) piece provolone
6 oz fresh shiitake mushrooms, stems discarded
1/4 cup chopped shallot (1 large)
1/2 teaspoon dried thyme, crumbled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
4 chicken breast halves with skin and bones (2 1/2 to 3 lb total)

Steps:

  • Put oven rack in middle position and preheat oven to 500°F. Line a shallow baking pan with foil.
  • Coarsely grate cheese and set aside in a medium bowl. Pulse mushrooms and shallot in a food processor with thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper until finely chopped.
  • Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté mushroom mixture, stirring occasionally, until lightly browned, about 5 minutes. Stir into cheese (some cheese will melt).
  • Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half and fill each pocket with one fourth of cheese mixture (some filling will be visible).
  • Put chicken in baking pan, then melt remaining tablespoon butter and brush over chicken. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cooked through and cheese is melted (filling will ooze), 20 to 25 minutes.

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO



Prosciutto-Stuffed Baked Chicken Breasts with Pesto image

Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.

Provided by Bibi

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 8

olive oil cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste
4 slices smoked provolone cheese
4 thin slices prosciutto
½ cup pesto
8 cherry tomatoes, quartered
2 ⅔ tablespoons Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
  • Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
  • Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g

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