Puff Pastry Wrapped Chicken Breasts With Pancetta a

Name: Puff Pastry Wrapped Chicken Breasts With Pancetta and Fontina Ch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 boneless skinless chicken breasts; 1 tablespoon butter; 1 tablespoon olive oil; 1 medium onion, finly chopped; 2 -3 garlic cloves, finely chopped; 6 ounces pancetta, diced. (comes pre packaged at grocery store); ¼ cup dry white wine, such as chardonay; 2 cups chicken broth; 1 frozen puff pastry, sheets. (package comes with two); 4 -6 slices Fontina cheese (or other creamy cheese); 1 egg (for wash); salt; black pepper

Servings: persons

4 -6 boneless skinless chicken breasts
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finly chopped
2 -3 garlic cloves, finely chopped
6 ounces pancetta, diced. (comes pre packaged at grocery store)
¼ cup dry white wine, such as chardonay
2 cups chicken broth
1 frozen puff pastry, sheets. (package comes with two)
4 -6 slices Fontina cheese (or other creamy cheese)
1 egg (for wash)
salt
black pepper

1
Place Olive OIl and Butter in large skillet.
2
Add onion/shallot and Pancetta and garlicto pan.
3
Sautee for about 10 minute Remove mixture from pan set aside.
4
Add Chicken to juices in pan.
5
Lightly salt and pepper chicken.
6
(the Pancetta adds a lot of salt to the juices) Brown chicken on both sides and chicken is cooked through.
7
When chicken is done, remove from pan, set aside.
8
Add wine to drippings in pan.
9
This will deglaze the pan and get all the brown bits off bottom of pan.
10
Add chicken broth and bring to a low simmer and cover.
11
In the mean time, roll out Puff Pastry into a rectangle.
12
Cut 4-6 squares out.
13
Place chicken in each square add a Tablespoon of onion/Pancetta mixure to each chicken and top with a slice of Fontina.
14
Fold up Puff Pastry and place seem side down on baking sheet.
15
Brush with egg wash. Place in 350 degree oven and bake for 30 minute until pastry is puffed up and browned.
16
Remove from oven and serve with simmering sauce over chicken.

941

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 -6 boneless skinless chicken breasts, 1 tablespoon butter, 1 tablespoon olive oil, 1 medium onion, finly chopped, and more.

Yes, Puff Pastry Wrapped Chicken Breasts With Pancetta and Fontina Ch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Puff Pastry Wrapped Chicken Breasts With Pancetta and Fontina Ch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions