How To Make Chicken ballottines with sage & pancetta
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Serves:
Ingredients
- 4 chicken breasts, boneless and skinless
- 8 sage leaves
- 4 slices pancetta
- Salt and pepper, to taste
- Olive oil, for cooking
- 1 cup chicken broth
Instructions
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Preheat the oven to 375°F (190°C).
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Lay a chicken breast flat on a cutting board and carefully slice it horizontally, without cutting all the way through, to create a pocket.
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Place 2 sage leaves and 1 slice of pancetta inside the pocket of each chicken breast.
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Season the chicken with salt and pepper.
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Roll up each chicken breast tightly, securing with toothpicks if needed.
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Heat some olive oil in an oven-safe skillet over medium heat.
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Sear the chicken on all sides until golden brown, about 2 minutes per side.
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Remove the chicken from the skillet and set aside.
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Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
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Return the chicken to the skillet and transfer it to the preheated oven.
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Bake for 15-20 minutes, or until the chicken is cooked through.
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Remove the toothpicks and let the chicken rest for a few minutes before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 100mg
- Sodium : 600mg
- Total Carbohydrates : 2g
- Dietary Fiber : 0g
- Sugar : 0g
- Protein : 46g
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