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Chicken Breasts with Pancetta and Sage

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Boneless chicken breasts are wrapped in thin slices of pancetta, the Italian unsmoked bacon, with sage leaves tucked in between. Then the breasts are slowly sautéed until the pancetta turns beautiful shades of gold and brown and lightly crisp. When you taste it, the chicken is tender and juicy and its mild flavor is punched up by the pronounced taste of sage and the slightly salty pancetta.

Some pancetta is cured with pepper. Ask the deli counterman if the one you’re buying is. If so, the chicken won’t need to be seasoned with pepper.

Wrap the pancetta in a slight diagonal around the breasts; it makes an attractive finished look.

Be sure the pan is hot before adding the breasts so the pancetta doesn’t stick.

To turn the breasts, use tongs or slip a spatula underneath and hold the top with the back of a spoon to help keep the pancetta from falling off.

4 servings

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Taste and Texturecrisp, herby, meaty, salty, savory

Ingredients

  • 4 skinless, boneless chicken breasts, 7 ounces each
  • 8 large fresh sage leaves
  • 8 very thin slices pancetta (6 ounces)
  • 1 tablespoon extra virgin olive oil

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