INGREDIENTS:
- 3 lbs. boneless skinless chicken breast (3 large chicken breasts), split in half vertically
- 1/2 cup butter
- 1 heaping Tbsp. chopped garlic
- 1/2 cup grated Parmesan
- 2 Tbsp. chopped fresh parsley
- 1/4 tsp. freshly ground black pepper
- 12 slices thinly sliced pancetta
- Favorite tomato sauce (homemade or jarred, roughly 2 quarts)
INSTRUCTIONS:
Preheat oven to 400 F.In a skillet over medium heat, melt butter.Add garlic, Parmesan, parsley and black pepper. Stir and set aside.Slice chicken breast in half, creating 6 pieces total.Using a metal pounder, pound the chicken out.Place two pieces of pancetta on each half.Brush filling on meat like a glaze.Roll the meat and close with toothpicks.Bake for about 30 minutes.
Remove toothpicks and place in sauce to simmer for about an hour.
(Source: https://www.ciaochowbambina.com/chicken-braciole-with-parmesan-pancetta/)
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