Chicken, Pancetta Wrapped
Genuine Italian home cooking from Berta, who lives just outside of San Gimignano.
4 chicken breasts, without tenders
120 gr. unsalted butter
16 to 20 slices of pancetta to completely wrap each breast
3 sprigs each of fresh tarragon, savory and thyme
olive oil for drizzling
YIELD: 4 portions as part of a main (seondo) course
COURSE: Chicken & Other Birds
- Heat your oven to 350 degrees F.
- Cut each chicken breast almost through, to make a large flat sheet. Place each breast on the counter. Cover with saran wrap and pound until approximately 1/2 cm thick.
Prepare some herbed butter by striping the leaves off all the herbs, chopping the herbs finely and mixing them into the butter with a fork.
Place a thick ridge of herbed butter on the middle of each breast and then roll the breasts up neatly.
- Cover each breast pancetta. Start by cutting one pancetta strip in half and using it to cover the two ends. Wrap 4 more strips around the length of the breast. Drizzle the breasts with a little olive oil. Line a pie plate with parchment and place the breasts in it.
- Bake for about 20 minutes, turning the breasts halfway through cooking.