Pancetta Wrapped Chicken Breasts
Roasted with an orange white wine sauce
4 chicken breasts,cleaned
8 slices of pancetta,thinly sliced
8 rosemary sprigs
Seasoned flour for dredging chicken
1 clove garlic,sliced thin
2 Tbl butter
¾ cups of dry white wine
1 cup of chickedn stock
1 cup of freshly squeezed orange juice
(you may use tangerines, navel oranges or blood
Method for the breasts
Take you chicken breasts and lay 2 slices of pancetta on
each piece. Secure with a toothpick and tuck rosemary sprigs
under the pancetta.
Dredge the chicken in seasoned flour and saute the chicken with the pancetta side down, in olive oil and
1Tbl of butter.
Cook until the pancetta is lightly browned,then transfer the chicken to a baking dish.
Method for sauce
In the same saute pan from the chicken,saute shallots and garlic until lightly browned. Add 2 Tbl of the
flour and stir to make a light roux.
Immediately add the white wine and let cook for about 5 minutes,then add the chicken stock and the
Cook for another 5-7 minutes until slightly thickened.
Pour the sauce over the chicken and roast the chicken at 350 degrees and check at 15 minutes.
Depending on the thickness of the chicken it may take up to 20 to 23 minutes.
Serve the chicken with sauteed spinach or broccoli.