5 Boneless/Skinless Chicken Breats (8 oz each) [pounded 1/2-in thick]
Salt & Pepper [to taste]
3 oz Aged Provolone Cheese [grated]
1 cup All-Purpose Flour
4 Egg Whites [lightly beaten]
3-1/2 cup Toasted Bread Crumbs
Instructions
In a fry pan over medium-high heat, warm the 1 tsp. olive oil. Add the pancetta & cook, stirring occasionally, until crispy. Add the garlic & cook, stirring constantly, for 30 seconds. Drain on a paper towel-lined plate. Transfer the pancetta mix to a small bowl & stir in the sage.
Creat a pockin in each chicken breat: lay the breast on a work surface with the pointed end away from you. Insert a long paring knife in the center of the end closest to you. Move the knife around to enlarge the opening, forming a pocket; be careful not to cut throught to the outside of the breast. Then remove the knife. Repeat with the remaining breats.
Season chicken on both side with salt & pepper. Stuff each chicken breast with 2 tbs. of cheese and 1 tbs of pancetta mixture. Set the chicken on a wire rack-lined backing sheet and freeze for 5 minutes.
Put the flour, eggwhites and bread crumbs in separate breading pans or shallow dishes. Dredge the chicken in the flour, then dip into egg whites, and coat evenly with bread crumbs, pressing so they adhere. Set chicken on the wire rack-lined baking sheet and refrigerate for 15 minutes.
In a wide open pan over high heat, heat the 1-1/2 cups olive oil. Working in batches fry the chicken until crisp and browned underneath, 5 to 6 minutes. Turn the chicken over, reduce heat to medium and cook until the chicken is cooked through, 7 to 8 minutes more adding more oil to the pan if needed. Drain the chicken on a paper towl-lined plate. Transer to a platter.
Serving
Suggestions
Serve immediately.
Originally Submitted
7/31/2008
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