Provolone-Pancetta Stuffed Chicken With Balsamic Sauce - cooking recipe

Ingredients

2 ounces thinly slices pancetta, chopped (about 1/3 cup)
2 tablespoons minced shallots
1/3 cup fresh breadcrumb
1 1/2 tablespoons chopped fresh sage
1/3 cup shredded provolone cheese
4 boneless skinless chicken breast halves
1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
1/2 cup reduced-sodium chicken broth
2 tablespoons butter, softened

Preparation

Heat oven to 400 degrees.
Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
Place in a bowl; cool slightly.
Stir in cheese.
With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
**Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
Heat large skillet over medium-high heat until hot.
Add oil; heat until hot.
Cook chicken 5 minutes or until browned, adjusting heat if necessary.
Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
Bake 5-8 minutes or until chicken is no longer pink in center.
Meanwhile, remove any dripping from skillet
Heat skillet over hight heat until hot.
Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
Remove from heat; whisk in butter.
Lightly spoon sauce over chicken; pass remaining sauce.