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
Pancetta and Mushroom-Stuffed Chicken Breast Recipe photo by Taste of Home
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 1 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.
Test Kitchen tips
For those who don't like mushrooms, substitute 1 cup baby spinach and saute with shallots.
Reviews
My husband made this after he read the recipe. Easy and it's a keeper.
We enjoyed the flavor combination. I used Canadian bacon for the pancetta and onion for the shallot.