Pancetta Wrapped Chicken With Risotto
By: More is More Mom
Published: Tuesday, December 21, 2010 - 10:41am

Ingredients




Pancetta Wrapped Chicken Breasts:
5 slices of pancetta per chicken breast
6 sage leaves per chicken breast (you can certainly substitute with basil, or leave the herbs out entirely
1 boneless, skinless chicken breast per person
Salt and pepper
Olive oil
Basic Risotto:
32 oz of chicken broth
1 stick of butter
3/4 cup chopped onion, from ½ of a large onion
2 cups of Arborio rice
3/4 cup white wine
1 cup grated Parmesan cheese
Salt and pepper

Preparation

1 For Chicken: 2 You’ll start with a quick prep the night before you want to serve dinner. 3 Un-coil 4-5 pancetta slices per chicken breast. 4 Sprinkle both sides of the chicken breast with salt and pepper 5 Place 3 sage leaves on the underside of the chicken, placing the breast directly on the uncoiled pancetta 6 Place 3 additional sage leaves on top of the chicken breast 7 Tightly wrap pancetta around chicken breast, tucking excess pieces of pancetta under the chicken breast 8 Wrap each chicken breast, tightly, in plastic wrap, so the pancetta becomes a second skin 9 Repeat with the remaining chicken breasts 10 Chill over night 11 The following day, when you are ready to whip up dinner, remove chicken breasts from the refrigerator about 30 minutes before you want to get cookin’. 12 Pre-heat oven to 375° 13 In an oven safe skillet, heat pan over medium-high heat, adding ½ Tbsp oil per chicken breast. 14 Once the oil is sizzling, reduce heat to medium 15 Place the chicken breasts, seam side down, for approximately 5 minutes per side. 16 Rotate until all sides are a nice golden brown 17 To be certain that I didn’t serve my family a dinner laden with salmonella, I decided that once all the breasts and pancetta had browned, I would pop the skillet in the oven for 5-10 minutes. 18 Let stand for a few minutes 19 For the risotto: 20 In a saucepan, bring the chicken broth to a slow simmer, reduce heat 21 In a large skillet, over medium heat, melt; 22 Tbsp butter 23 Add; 24 Onion 25 Sautee until the onion is tender, but not brown 26 Add; 27 Rice, stirring until well coated by the butter 28 Add; 29 Wine 30 Simmer for approximately 3 minutes, until the wine has largely evaporated 31 Add; 32 Cup of broth at a time 33 Stir until almost completely absorbed 34 Continue to add the broth, ½ cup at a time, until all the liquid is absorbed and the rice is tender. 35 Remove from the heat 36 Stir in; 37 Parmesan cheese 38 Tbsp of butter 39 Sprinkle with salt and pepper 40 Note: My kids prefer their risotto without the fresh cheese 41 Place a cooked chicken breast on each dinner plate, adding a heaping serving of risotto and your favorite cooked vegetable. 42 More beautiful meals, more tasty morsels, more family dinners….

About


As the More is More Mom® I’m all about……..more good finger lickin’ chicken! Now, I knew I was onto something when my family asked, “Is there more?” You are totally going to love this recipe; it’s beautiful, simple and elegant. Perfect for a family meal or for a crowd….