Sorry about the link yesterday, I guess it wasn’t working. Didn’t get a chance to do Thursday Night dinner, but we’re on track for Saturday. Here’s the recipe that you should have seen over at Nat Decants website http://www.nataliemaclean.com/ Click the recipe tab and search for Chicken and pancetta…
Chicken Breast Stuffed With Chevre, Pancetta And Fresh Herbs.
8 boneless skin on chicken breasts
100 g chevre
5 T assorted fresh herbs (rosemary, basil, parsley)
2 slices pancetta – roasted and crumbled
Season and sear chicken breasts in a sauté pan with olive oil and butter. Place on parchment lined baking sheet. Cut a half moon pouch in the thick side of the breast.
Combine chevre, herbs, and pancetta. Form into a golf ball size oval and place in the chicken pocket. Roast at 350F to an internal temperature of 160F.
Prosecco/White Wine Sauce
2 shallots finely chopped
1 garlic clove minced
1 tsp fresh thyme
1/2 cup white wine or prosecco
2 cups 35% cream
1/3 cup frozen parsley
Sweat shallot and garlic in olive oil and butter until translucent. Add fresh thyme. Add wine and reduce by half. Add cream and simmer again until reduced by half. Season with salt and pepper. If sauce requires more acid add a small amount of lemon juice. Finish with chopped parsley.