Pancetta Wrapped Chicken With Risotto

Photo: More is More Mom

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

For Chicken:

You’ll start with a quick prep the night before you want to serve dinner.

Un-coil 4-5 pancetta slices per chicken breast.

Sprinkle both sides of the chicken breast with salt and pepper

Place 3 sage leaves on the underside of the chicken, placing the breast directly on the uncoiled pancetta

Place 3 additional sage leaves on top of the chicken breast

Tightly wrap pancetta around chicken breast, tucking excess pieces of pancetta under the chicken breast

Wrap each chicken breast, tightly, in plastic wrap, so the pancetta becomes a second skin

Repeat with the remaining chicken breasts

Chill over night

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’.

Pre-heat oven to 375°

In an oven safe skillet, heat pan over medium-high heat, adding ½ Tbsp oil per chicken breast.

Once the oil is sizzling, reduce heat to medium

Place the chicken breasts, seam side down, for approximately 5 minutes per side.

Rotate until all sides are a nice golden brown

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.

Let stand for a few minutes

For the risotto:

In a saucepan, bring the chicken broth to a slow simmer, reduce heat

In a large skillet, over medium heat, melt;

Tbsp butter

Add;

Onion

Sautee until the onion is tender, but not brown

Add;

Rice, stirring until well coated by the butter

Add;

Wine

Simmer for approximately 3 minutes, until the wine has largely evaporated

Add;

Cup of broth at a time

Stir until almost completely absorbed

Continue to add the broth, ½ cup at a time, until all the liquid is absorbed and the rice is tender.

Remove from the heat

Stir in;

Parmesan cheese

Tbsp of butter

Sprinkle with salt and pepper

Note: My kids prefer their risotto without the fresh cheese

Place a cooked chicken breast on each dinner plate, adding a heaping serving of risotto and your favorite cooked vegetable.

More beautiful meals, more tasty morsels, more family dinners….

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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….