Pancetta and Mushroom-Stuffed Chicken Breast Recipe

Pancetta and Mushroom-Stuffed Chicken Breast Recipe
Pancetta and Mushroom-Stuffed Chicken Breast Recipe photo by Taste of Home
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Pancetta and Mushroom-Stuffed Chicken Breast Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 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

Directions

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 one 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. Yield: 4 servings.

Test Kitchen tips
  • For those who don't like mushrooms, substitute 1 cup baby spinach and saute with shallots.
  • Serve over pasta tossed with pesto.
  • Originally published as Pancetta and Mushroom-Stuffed Chicken Breast in Taste of Home February/March 2018

    Nutritional Facts

    1 stuffed chicken breast half: 420 calories, 25g fat (6g saturated fat), 112mg cholesterol, 1013mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 41g protein.

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    • 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
    1. Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
    2. 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.
    3. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper.
    4. Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving. Yield: 4 servings.

    Test Kitchen tips
  • For those who don't like mushrooms, substitute 1 cup baby spinach and saute with shallots.
  • Serve over pasta tossed with pesto.
  • Originally published as Pancetta and Mushroom-Stuffed Chicken Breast in Taste of Home February/March 2018

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