Chicken Breasts with Pancetta and Sage
Published by Houghton Mifflin Harcourt
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.
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
Taste and Texturecrisp, herby, meaty, salty, savory
- 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
2005 Leslie Revsin