Provolone And Pancetta Stuffed Chicken Breasts Recipe

How to make it

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• In a fry pan over medium-high heat, warm the 1 teaspoon olive oil.
• Add the pancetta and cook, stirring occasionally, until crispy.
• Add the garlic and cook, stirring constantly, for 30 seconds; drain on a paper towel-lined plate.
• Transfer the pancetta mixture to a small bowl and stir in the sage.
• Create a pocket in each chicken breast:
• 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 (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. Then remove the knife. Repeat with the remaining chicken breasts.
• Season the chicken on both sides with salt and pepper.
• Stuff each chicken breast with 2 tablespoons of the cheese and 1 tablespoons of the pancetta mixture.
• Set the chicken on a wire rack-lined baking sheet and freeze for 5 minutes.
• Put the flour, egg whites and bread crumbs in separate breading pans or shallow dishes.
• Dredge the chicken in the flour, then dip into the egg whites and coat evenly with the bread crumbs, pressing so they adhere.
• Set the chicken on a wire rack-lined baking sheet and refrigerate for 15 minutes.
• In a wide 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 the 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 towel-lined plate. Transfer to a platter and serve immediately.