Wednesday, September 12, 2012

Pancetta Chicken Bake


  • 3 slices of pancetta (1/4 to 1/2 pound)
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 boneless, skinless chicken breasts
  • 1/2 onion, chopped (less if desired)
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2-1 cup shredded cheddar or colby cheese


Cook pancetta briefly until crisp in 10" skillet. Crumble pancetta and set aside.
Add butter and olive oil to skillet.
Saute chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. The internal temperature should be 155 degrees F. This should take 8-10 minutes. Cut chicken into thick slices.  Place chicken in ungreased 8x8" baking dish.
Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked pancetta. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 15-20 minutes or until chicken is thoroughly cooked and cheese is melted.

From frozen - let thaw in refrigerator and then bake at 350 degrees for 20-25 minutes until chicken is throughly cooked and cheese is melted.  **Note** sauce does look separated after baking, but its ohh so yummy. 

Best with mashed potatoes and veggies.

No comments:

Post a Comment