pancetta & sage wrapped chicken breasts

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~ pancetta & sage wrapped chicken breasts ~

 I like to get these ready the night before and then just cook them a half hour before guests arrive. Chilling the pancetta-wrapped chicken in the fridge overnight helps maintain an even shape during cooking. You can make these in a skillet or in the oven. Both ways are wonderful. I served these with twice baked yams on the “half shell”  and wild mushroom & herb rice pilaf. The flavor combination reminded me of Christmas. This would be perfect for a holiday luncheon with friends!

1 pound pancetta, thinly sliced and uncoiled (OR bacon if you can’t find pancetta)

12 large, fresh sage leaves

salt and freshly ground black pepper

extra virgin olive oil

Lay 3 or 4 slices of the pancetta side by side on work surface so it overlaps. Place a fresh or completely thawed chicken breast at one end of the strips. Lay 3 sage leaves on the breast, sprinkle with salt and pepper and roll up in the pancetta so you completely enclose the chicken breast in the pancetta. Wrap in plastic wrap to form a tight, compact “log.” Repeat with the other breasts and chill in the refrigerator 8 hours or overnight.

About 30 minutes before you wish to eat, remove from refrigerator. Heat a large, heavy skillet or Dutch oven. When skillet is hot, add a thin layer of olive oil to the bottom of the pan. Place breasts in pan, seam side down. Allow pan to heat up again. After about 2 minutes, or when the breasts begin to sizzle, lower heat to medium. Allow pancetta to brown slowly, turning each breasts at least 4 times (5 minutes per side-20 minutes total.) Remove pan from heat and allow the chicken to rest for 3 minutes. Flip, and allow them to rest another 3 minutes. Slice into discs if you wish, or serve whole.

Alternatively you can place the prepared breasts on a baking sheet and cook at 400 degrees F. for 35 to 40 minutes. The chicken is done when juices run clear.



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  8 comments for “pancetta & sage wrapped chicken breasts

  1. March 4, 2012 at 10:40 am

    This sounds fabulous, Melissa! I love pancetta and I also love recipes that you can prepare ahead of time, it makes life so much easier! 🙂

    • Melissa
      March 4, 2012 at 10:42 am

      This is really yummy and super easy! I was pleasantly surprised. 🙂 enjoy. xo

  2. March 4, 2012 at 3:02 pm

    I love pancetta. This looks amazing!! Thanks for sharing at Church Supper. Have a blessed week & come back next Sunday!

    • Melissa
      March 4, 2012 at 3:06 pm

      Enjoy the recipe Krista 🙂 and thank YOU for hosting the linky party. xo

  3. Gloria R.
    December 24, 2012 at 6:17 pm

    Hi Melissa, I tried a chicken breast wrapped in bacon (stuffed with peppers and cheese) which was great. Will try panchetta the next time. Love your recipes and thank you for sharing them. Wishing a Merry Christmas and a Happy New Year to you and your family.

    • Melissa
      December 24, 2012 at 8:38 pm

      thanks so much for visiting! I’m so happy you enjoy my recipes! XO

  4. Janice
    June 29, 2013 at 8:07 pm

    I would love the recipe for that orange stuffed with sweet potato. I used to make them years ago, but have lost my recipe. They are so good!

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