Provolone & Pancetta Stuffed Chicken Breast

This recipe came from william-sonoma

Ingrediants:

1tps plus 1 1/2 cups extra virgin olive oil
6oz pancetta vut into 1/4" slices (not the same as bacon)
2 garlic cloves, minced
1 tbs minced fresh sage
boneless skinless chicken breast
salt and pepper to taste
3oz grated provolone cheese
1 cup all purpose flour
4 egg whites, lightly beaten
3 1/2 cups toasted bread crumbs

In a pan warm 1 tsp oil over medium heat. Cook pancetta until crispy. add garlic cook for 30 seconds. Drain on paper towel. Transfer pancetta mixture in a small bowel; stir in sage. (bake the pancetta for a slightly healthier option)

Create pocket in each chicken. Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbs cheese and 1 tbs pancetta mixture. Set chicken on wire rack-lined with baking sheer; freeze 5 minutes. (for the heathiest version of this recipe STOP here--wrap the chicken in foil and BAKE)

Put flour, egg whites and bread crumbs in seperate breading pans. Dredge chicken in flour, then dip in egg whites and coat evenly with bread crumbs. Set chicken on wire rack-lined with baking sheet-set in fridge for 15 min.

Heat 1 1/2 cups of oil in pan and fry chicken breast.