Chicken With Pancetta

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Click here to view original recipe Chicken With Pancetta If you love Italian food, especially chicken recipes, this one is for you. In Italian cuisine, pancetta is old-fashioned bacon cured with salt and spices. This meal is very delicious, simple and tasty.

Pancetta can be made from pork tenderloin or pork shoulder and, in this recipe, chicken is cooked with pancetta and cream which gives the chicken a buttery, smooth texture. We’ve added a few ingredients for this meal for maximum taste benefit.

Roasted chicken breast with pancetta, leeks and thyme

A DELICIOUS ROAST FOR ONE

  • GLUTEN-FREE
  • DAIRY-FREE

“Why save a good-old roast for the weekend? This mini roast chicken for one rules any day ”

SERVES 1

COOKS IN45 MINUTES

DIFFICULTYSUPER EASY

NUTRITION PER SERVING
  • Calories61531%
  • Fat41g59%
  • Saturates8.9g45%
  • Sugars2.3g3%
  • Salt3.60g60%
  • Protein56.7g113%
  • Carbs3.7g1%
  • Fibre2.3g-

Ingredients

  • 1 higher-welfare chicken breast
  • 1 large leek
  • a few sprigs fresh thyme
  • 1 good lug olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 small swig white wine
  • 4 slices higher-welfare pancetta
  • olive oil
  • 2 whole sprigs thyme

Method

  1. Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don’t burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.

PAN-FRIED CHICKEN WITH PANCETTA AND GARLIC

When it comes to something quick and tasty for dinner, pan-fried chicken with pancetta and garlic is hard to beat. Tender chicken breast, simply pan fried, and  served with crispy pancetta, garlic and sage. Best of all, it takes less than 30 minutes to prepare and cook.

pan-fried chciken with pancetta and garlic.

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QUICK AND EASY

We all need quick and easy recipes that we can have on the table in less than 30 minutes now and again. Just because time is short doesn’t mean we should compromise on flavour. Pancetta is an Italian bacon made from the belly of  pork belly meat which is salted , cured and spiced with black pepper and sometimes other spices. Added to a dish in small quantities, it can really crank up the flavour of the finished dish. Some garlic and sage complete the recipe.

To save time, I often flatten chicken breasts before cooking. It speeds up the time it takes to cook and reduces the chance of the chicken being raw in the centre without over cooking it on the outside.  If you don’t have a meat mallet then use a rolling pin.

pan-fried chicken with pancetta and garlic.

In summer it is delicious served with a salad. When you need something a bit more substantial then new or mashed potatoes and some seasonal veg fit the bill perfectly.

panfried-chicken-with-pancetta-and-garlic-5

STEP BY STEP PAN-FRIED CHICKEN WITH PANCETTA AND GARLIC

Pan-fried Chicken with Pancetta and garlic

Course Main

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 2

Ingredients

  • 2 chicken breasts
  • 2 tablespoon rapeseed oil
  • 2 cloves garlic peeled and sliced
  • 75 g diced pancetta
  • few fresh sage leaves
  • freshly ground black pepper

Instructions

  • Place the chicken breasts between two sheets of cling film and beat with a rolling pin or the flat side of a meat mallet until it is about 1cm thick.
  • Lightly season with pepper.
  • Heat the oil in a large frying pan and gently sauté the garlic, pancetta and sage over a medium heat until the pancetta is crispy.
  • Remove from the pan with a draining spoon, set aside and keep warm.
  • Increase the heat and add the chicken breasts. Fry for about 3 to 4 minutes each side until the chicken is browned on the outside and cooked through – the juices should run clear when pierced with the tip of a sharp knife.
  • Return the pancetta, garlic and sage back to the pan toss over the heat for a few seconds. Serve the chicken with the pancetta and garlic sprinkled on top. Drizzle the garlicky flavoured oil from the pan over the chicken and serve immediately.

Chicken Marsala with Pancetta & Cream

Servings: two.

You can buy thin cutlets or ask your supermarket butcher to cut some for you. This recipe is easily doubled, but you’ll likely need to cook the chicken in batches.

Ingredients

  • Olive oil
  • 2 oz. pancetta (about a 1/4-inch thick slice), cut into a 1/4-inch dice
  • Flour for dredging (about 1/2 cup)
  • 4 thin chicken breast cutlets, about 1/2 lb. total
  • Coarse salt
  • Freshly ground black pepper, preferably on the coarse side
  • 1/2 cup dry Marsala wine
  • 2 to 4 Tbs. heavy cream
  • Minced fresh flat-leaf parsley (optional)

Nutritional Information

Preparation

  • Coat a large skillet lightly with olive oil and set it over medium-high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
  • Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbs. fat in the pan.
  • When the fat is hot, dredge a cutlet through the flour on both sides (see Tips for moist sautéed chicken). Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if necessary. Transfer these to the plate as well.
  • Pour off the excess fat. With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.

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