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1
Mix first 4 ingredients in small bowl.
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2
Pour 5 tablespoons oil into glass baking dish.
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3
Stir in half of herbs.
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4
Add chicken.
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5
Turn to coat.
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6
Cover and chill at least 6 hours or overnight, turning occasionally.
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7
Saute chopped pancetta in heavy large Dutch oven over medium heat until crisp, about 8 minutes.
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8
Add cabbage and saute until tender, about 6 minutes.
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9
Season with salt and pepper.
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10
Set aside.
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11
Preheat oven to 400F.
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12
Slightly overlap 2 slices of pancetta on work surface.
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13
Set 1 chicken breast half atop pancetta.
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14
Sprinkle chicken with salt and pepper.
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15
Top chicken with 1/4 of remaining herb mixture.
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16
Place 2 more slices pancetta atop chicken, tucking edges around chicken to enclose.
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17
Repeat with remaining pancetta, chicken and herbs.
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18
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
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19
Add rosemary sprigs and garlic and saute until rosemary is fragrant and garlic begins to brown, about 5 minutes.
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20
Using slotted spoon, remove rosemary and garlic and discard.
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21
Add chicken to skillet and cook until golden brown, about 2 minutes per side.
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22
Transfer chicken to heavy baking sheet, being careful to leave pancetta wrapped around chicken.
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23
Bake chicken until cooked through, about 12 minutes.
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24
Meanwhile, drain drippings from skillet.
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25
Add wine to same skillet and boil until reduced to 1/4 cup, about 8 minutes.
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26
Season with salt and pepper.
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27
Rewarm cabbage over medium heat, stirring often.
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28
Divide cabbage among 4 plates.
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29
Top each with chicken breast.
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30
Drizzle 1 tablespoon sauce over.
