You may also like
Categories:Viewed: 73 - Published at: 2 years ago
Ingredients
- 8 ounce. boned chicken breast
- 1 semi-dry fig
- 1 tbsp. Gorgonzola cheese
- 3 slices Pancetta
- Flour
- Egg wash
- 2-3 tbsp. Marsala
- 4 ounce. med. cream
- Parsley
- 3 tbsp. vegetable oil
Method
- Cook 2 slices of pancetta till crispy and drain.
- Lb.
- chicken breasts slightly and cover one breast with mix of gorgonzola cheese, cooked pancetta, finely minced fig.
- Cover with other breast and lace together with small metal skewers.
- Heat oil in a saute/fry pan till very warm.
- Meanwhile, dredge stuffed chicken in flour and then the egg wash. Place in warm oil very carefully.
- When all sides are browned turn flame down and saute/fry till cooked turning frequently.
- When almost cooked add in the other slice of uncooked pancetta, cut into small pcs.
- When pancetta is cooked dump the oil from the pan retaining the pancetta bits.
- Deglaze the pan with the marsala wine, add in butter, stock and cream.
- When reduced to the desired consistency add in minced parsley and serve.
