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1
Heat oven to 400 degrees.
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2
Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
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3
Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
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4
Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
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5
Place in a bowl; cool slightly.
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6
Stir in cheese.
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7
With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
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8
Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
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9
**Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
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10
Heat large skillet over medium-high heat until hot.
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11
Add oil; heat until hot.
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12
Cook chicken 5 minutes or until browned, adjusting heat if necessary.
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13
Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
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14
Bake 5-8 minutes or until chicken is no longer pink in center.
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15
Meanwhile, remove any dripping from skillet
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16
Heat skillet over hight heat until hot.
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17
Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
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18
Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
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19
Remove from heat; whisk in butter.
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20
Lightly spoon sauce over chicken; pass remaining sauce.
