- 4 skinless, boneless chicken breasts, 7 ounces each
- 8 large fresh sage leaves
- 8 very thin slices pancetta (6 ounces)
- 1 tablespoon extra virgin olive oil
- Dry chicken on paper towels. Season lightly with pepper (the pancetta supplies the salt). Lay rounded side up. Place 2 leaves of sage, separated by at least 1 inch, on each. Wrap 2 slices of pancetta around each breast with edges next to each other but not overlapping. Press to adhere.
- Heat olive oil in large skillet over low heat. Add chicken rounded side down and cook until pancetta fat is light gold, 6 to 7 minutes (the pancetta will be darker brown). Turn and cook until golden and brown on the bottom and just cooked through, 6 to 7 minutes.
- Serve right away.
- Variation:
- Replace the fresh sage with ¾ teaspoon dried rubbed sage, sprinkling it over the breasts before wrapping them.
- Dressing Chicken Breasts with Pancetta and Sage Up
- Just the tiniest bit of pan juices on top of the chicken make the dish seem a little fancy. To make them, pour off the fat in the pan once the breasts are removed, then add ¼ cup water and 2 tablespoons freshly squeezed lemon juice. Reduce them, scraping up the brown bits on the bottom with a wooden spoon, to 2 to 3 flavorful tablespoons. Drizzle over the breasts.
- Serving Suggestions:
- Arugula salad, baked acorn squash, or Baked Spinach with Garlic Bread Crumbs. Crusty Italian bread or soft polenta if not serving the squash.