Provolone and Pancetta Stuffed Chicken Breasts
Elevate your weeknight dinner game with these Provolone and Pancetta Stuffed Chicken Breasts, a gourmet-inspired dish that's easier to prepare than it looks. Juicy, boneless chicken breasts are filled with melty provolone cheese, savory pancetta, fresh spinach, and aromatic garlic, then seared to golden perfection before being oven-baked in a fragrant rosemary and thyme-infused pan sauce. Featuring a touch of optional white wine for added depth, this recipe combines rich flavors with an impressive presentation. Perfect for family dinners or entertaining guests, this dish pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. With just 20 minutes of prep time, this elegant yet simple recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Provolone cheese
- 8 slices Pancetta, thinly sliced
- 1 cup Fresh spinach leaves
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 0.25 cup Dry white wine (optional)
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
Lay a slice of provolone cheese, 2 slices of pancetta, a few spinach leaves, and a sprinkle of minced garlic inside each pocket.
Secure the opening of each chicken breast with 2 toothpicks to keep the filling in place.
In a small bowl, combine olive oil, chopped rosemary, thyme, salt, and black pepper. Rub this mixture all over the outside of the chicken breasts.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
Once seared, deglaze the pan with chicken broth and white wine (if using). Bring the liquid to a simmer.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and use tongs to transfer the chicken breasts to a serving plate. Discard the toothpicks.
Drizzle the pan sauce over the chicken breasts before serving and garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
