Pancetta, the salty Italian bacon, forms a crust around the chicken. Offer a bottle of Pinot Grigio, a crisp Italian white wine, with this entrée. For dessert, try spumoni and sugar cookies.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Mix first 4 ingredients in small bowl. Pour 5 tablespoons oil into glass baking dish. Stir in half of herbs. Add chicken. Turn to coat. Cover and chill at least 6 hours or overnight, turning occasionally.
Step 2
Sauté chopped pancetta in heavy large Dutch oven over medium heat until crisp, about 8 minutes. Add cabbage and sauté until tender, about 6 minutes. Season with salt and pepper. Set aside.
Step 3
Preheat oven to 400°F. Slightly overlap 2 slices of pancetta on work surface. Set 1 chicken breast half atop pancetta. Sprinkle chicken with salt and pepper. Top chicken with 1/4 of remaining herb mixture. Place 2 more slices pancetta atop chicken, tucking edges around chicken to enclose. Repeat with remaining pancetta, chicken and herbs.
Step 4
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary sprigs and garlic and sauté until rosemary is fragrant and garlic begins to brown, about 5 minutes. Using slotted spoon, remove rosemary and garlic and discard. Add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to heavy baking sheet, being careful to leave pancetta wrapped around chicken. Bake chicken until cooked through, about 12 minutes.
Step 5
Meanwhile, drain drippings from skillet. Add wine to same skillet and boil until reduced to 1/4 cup, about 8 minutes. Season with salt and pepper.
Step 6
Rewarm cabbage over medium heat, stirring often. Divide cabbage among 4 plates. Top each with chicken breast. Drizzle 1 tablespoon sauce over.
