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skinless breast halves garlic thin slices pancetta olive oil dates balsamic vinegar water salt ground black pepper
Viewed: 39 - Published at: 6 years agoIngredients
- 2 8-ounce skinless, boneless chicken
- breast halves
- 1/2 of a 5.2-ounce package semi-soft cheese with garlic and fines herbs
- 4 thin slices pancetta or prosciutto
- 1 Tablespoon olive oil
- 1/2 cup pitted whole dates, chopped
- 1/2 cup balsamic vinegar
- 1/3 cup water
- Salt (optional)
- Ground black pepper (optional)
Method
- 1. Cut chicken breast halves in half horizontally. Top each chicken piece with one-fourth of the cheese. Wrap pancetta around cheese; tuck ends under chicken.
- 2. In a large oven-going skillet heat oil over medium-high heat. Place chicken in skillet, cheese sides up. Cook over medium heat for 4 to 5 minutes or until bottoms of chicken breasts are golden brown. Place chicken in skillet under broiler, 4 to 5 inches from heat. Broil for 4 to 5 minutes more or until tops are golden brown and no pink remains. Transfer to platter; cover to keep warm.
- 3. Add dates, balsamic vinegar, and the water to skillet. Cook, uncovered, over medium heat for 5 to 7 minutes or until sauce is thickened and dates are soft, scraping up any browned bits from bottom of skillet.
- 4. Spoon sauce over chicken. If desired, sprinkle lightly with salt and pepper. Makes 4 servings.
- Per serving: 343 cal., 16gfat (jgsat.faf), 76 mgchol, 282 mg sodium, 3 g carb., 2g fiber, 27gpro.
