How to Make Pancetta-Wrapped Chicken with Glazed Date Sauce
for your 4 servings dinner
Ingredients
- 2 8 ounces skinless, boneless chicken breast halves
- 1/2 5.2-ounce packagesemi-soft cheese with garlic and fines herbes
- 4 thin slicespancetta or prosciutto (about 1 ounce)
- 1 tablespoon olive oil
- 1/2 cup pitted whole dates, chopped
- 1/2 cup balsamic vinegar
- 1/3 cup water
- Salt and ground black pepper (optional)
Directions
- Cut chicken in half horizontally. Top each half with one-fourth the cheese. Wrap pancetta around cheese; tuck ends under chicken.
- In large nonstick skillet heat oil over medium-high heat. Cook chicken, cheese side up first, over medium heat for 4 to 5 minutes. Turn; cook 4 to 5 minutes, until golden brown and no pink remains in chicken. Transfer to platter; cover to keep warm.
- Remove skillet from heat. Add dates, vinegar, and water to skillet. Return to heat. Cook, uncovered, for 5 to 7 minutes, until sauce is thickened and dates are soft, stirring to scrape up browned bits.
- Spoon sauce over chicken. Sprinkle lightly with salt and pepper.
From the Test KitchenServing Suggestion:
- Wilted greens such as Napa cabbage or escarole.
Change-Up:
- Substitute blue cheese for the semi-soft cheese with garlic and fine herbs, and used dried cherries in place of dates.
taken from bhg.com
