Stuffed Chicken Breast Wrapped In Pancetta

Stuffed Chicken Breast Wrapped In Pancetta
  • Author: Gino D'Acampo

Indulge in a culinary delight with this recipe for Gorgonzola-stuffed Chicken wrapped in crispy pancetta, served with a refreshing green bean salad. The combination of savory chicken, creamy gorgonzola, and tangy cranberry sauce is a symphony of flavors that will tantalize your taste buds. Perfect for a special dinner or when you want to impress your guests with a gourmet meal.

— Constant Cookbook

Ingredients

  • 4 chicken breasts
  • 4 tbsp cranberry sauce
  • 300g/10½oz gorgonzola
  • 24 slices of pancetta
  • Italian olive oil
  • salt
  • freshly ground black pepper
  • 4 handfuls green beans
  • ½ lemon
  • 3-4 tbsp olive oil

Instructions

  • Preheat the oven to 200C/400F/Gas 6.
  • Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.
  • Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese.
  • Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices.
  • Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted.
  • Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water.
  • Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper. Divide the bean salad between four plates. Top with the cooked chicken and serve at once.

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Cook Time

30M

Prep Time

PT30M

Yield

Serves 4