Pancetta And Mushroom-Stuffed Chicken Breast – a delicious recipe with pancetta, olive oil, shallot, fresh mushrooms, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
2
In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper.
3
Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper.
4
Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165u00b0, 30-35 minutes. Discard toothpicks before serving.
208
kcal
Calories
8
g
Fat
1
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 slices pancetta, 1 tablespoon olive oil, 1 shallot, finely chopped, 3/4 cup chopped fresh mushrooms, and more.
Yes, Pancetta And Mushroom-Stuffed Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
