Provolone Pancetta Stuffed Chicken with Balsamic Sauce
Elevate your dinner game with this irresistible Provolone Pancetta Stuffed Chicken with Balsamic Sauce! Juicy chicken breasts are carefully stuffed with creamy provolone cheese, smoky pancetta, and fresh spinach, then seasoned to perfection and seared to a golden crisp. A tangy, slightly sweet balsamic reduction, made with honey and garlic, takes this dish to gourmet heights. The combination of flavors and textures is absolutely mouthwatering, while the quick prep and simple skillet-to-oven technique make it an achievable weeknight indulgence. Perfect for entertaining or a romantic dinner for two, this elegant yet approachable dish pairs beautifully with roasted vegetables or buttery mashed potatoes.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 slices Provolone cheese
- 4 slices Pancetta
- 1 cup Fresh spinach leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 0.25 cup Balsamic vinegar
- 0.5 cup Chicken stock
- 1 tablespoon Honey
- 2 cloves Minced garlic
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with 1 slice of provolone cheese, 1 slice of pancetta, and a small handful of spinach leaves. Secure the opening with toothpicks if needed.
Season the outside of each chicken breast with salt, black pepper, garlic powder, and paprika.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts on both sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the balsamic sauce. In a small saucepan over medium heat, combine the balsamic vinegar, chicken stock, honey, and minced garlic.
Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Remove any toothpicks used for securing.
Drizzle the balsamic sauce over the stuffed chicken breasts and garnish with freshly chopped parsley if desired.
Serve immediately with your choice of side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 27.8 g | ||
| Protein | 263.5 g | 527% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 995 mg | 77% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 658 mg | 14% | |
*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.
