Puff Pastry Wrapped Chicken Breasts With Pancetta and Fontina Ch |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a savory recipe that my whole family loves! Easy to make and beautiful presentation. I served with Green Beans and Creamy Orzo (found creamy orzo recipe on ) Ingredients:
4 -6 boneless skinless chicken breasts |
1 tablespoon butter |
1 tablespoon olive oil |
1 medium onion, finly chopped |
2 -3 garlic cloves, finely chopped |
6 ounces pancetta, diced. (comes pre packaged at grocery store) |
1/4 cup dry white wine, such as chardonay |
2 cups chicken broth |
1 frozen puff pastry, sheets. (package comes with two) |
4 -6 slices fontina cheese (or other creamy cheese) |
1 egg (for wash) |
salt |
black pepper |
Directions:
1. Place Olive OIl and Butter in large skillet. Add onion/shallot and Pancetta and garlicto pan. Sautee for about 10 minute Remove mixture from pan set aside. Add Chicken to juices in pan. Lightly salt and pepper chicken. (the Pancetta adds a lot of salt to the juices) Brown chicken on both sides and chicken is cooked through. When chicken is done, remove from pan, set aside. Add wine to drippings in pan. This will deglaze the pan and get all the brown bits off bottom of pan. Add chicken broth and bring to a low simmer and cover. In the mean time, roll out Puff Pastry into a rectangle. Cut 4-6 squares out. Place chicken in each square add a Tablespoon of onion/Pancetta mixure to each chicken and top with a slice of Fontina. Fold up Puff Pastry and place seem side down on baking sheet. Brush with egg wash. Place in 350 degree oven and bake for 30 minute until pastry is puffed up and browned. Remove from oven and serve with simmering sauce over chicken.
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