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1
Dry chicken on paper towels.
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2
Season lightly with pepper (the pancetta supplies the salt).
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3
Lay rounded side up.
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4
Place 2 leaves of sage, separated by at least 1 inch, on each.
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5
Wrap 2 slices of pancetta around each breast with edges next to each other but not overlapping.
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6
Press to adhere.
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7
Heat olive oil in large skillet over low heat.
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8
Add chicken rounded side down and cook until pancetta fat is light gold, 6 to 7 minutes (the pancetta will be darker brown).
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9
Turn and cook until golden and brown on the bottom and just cooked through, 6 to 7 minutes.
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10
Serve right away.
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11
Variation:
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12
Replace the fresh sage with 3/4 teaspoon dried rubbed sage, sprinkling it over the breasts before wrapping them.
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13
Dressing Chicken Breasts with Pancetta and Sage Up
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14
Just the tiniest bit of pan juices on top of the chicken make the dish seem a little fancy.
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15
To make them, pour off the fat in the pan once the breasts are removed, then add 1/4 cup water and 2 tablespoons freshly squeezed lemon juice.
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16
Reduce them, scraping up the brown bits on the bottom with a wooden spoon, to 2 to 3 flavorful tablespoons.
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17
Drizzle over the breasts.
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18
Serving Suggestions:
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19
Arugula salad, baked acorn squash, or Baked Spinach with Garlic Bread Crumbs.
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20
Crusty Italian bread or soft polenta if not serving the squash.
