From Chicken Kiev to Chicken Cordon Blue, and everything in between, stuffed chicken breasts are a delicious and hassle free meal. Though Chicken Kiev and Cordon blue are among my favorite stuffed chicken breasts, the calories and frying are not something I care to indulge in on a regular basis. That’s why lighter stuffed chicken breasts, like the one I’m sharing today, make a fantastic alternative.
Today’s recipe, Chicken Breast Stuffed with Pancetta, Onions and Nuts, comes together so fast and I bet you have all the ingredients in your refrigerator. The stuffing brings together salty pancetta pieces with sweet caramelized onions and crunchy nuts. I used walnuts this time but pecans, almonds, or even pumpkin seeds can be used. A little more flavour boost is added with some minced garlic, salt and ground black pepper. Really a very simple meal that I know you and your family will love — we do!
On the side I served potato wedges that I spiced with turmeric, granulated garlic and salt. The potatoes were actually left over from the previous night so it was really a matter of only preparing the chicken breasts for this day’s dinner. You of course can serve the chicken with another vegetable of choice. But if you’d like to know how I make my roasted potatoes please read my Spicie Roasted Potatoes recipe.
- 100 gms pancetta*, finely sliced or chopped
- 1 small yellow (brown) onion, finely chopped
- 2 tbsp finely crushed nuts of choice**
- 3 garlic cloves, minced
- pinch of black pepper
- extra virgin olive oil
- 2 boneless and skinless chicken breasts
- pinch of salt and black pepper
- extra virgin olive oil
- Heat a little bit of olive oil and saute the onions until soft, browned and caramelized. Add the garlic, pancetta and pepper and cook until pancetta is crispy. Drain off any extra oil, add the crushed nuts and cook another 2 minutes. Remove from heat and set aside.
- Pound the chicken breasts into an even sized thickness. Rub a bit of salt and pepper on the meat. Add even amounts of the stuffing into the center of each breast, gently tuck and roll the chicken. Heat the oil and once hot add the chicken breasts. Cook on both sides until the juices run clear and the meat feel firm. You may cut into the meat to check for doneness. Serve with your favorite veggie side dishes.
**I used walnuts this time but pecans, almonds, or even pumpkin seeds can be used.
Recipe for potatoes can be found here.
See how simple that was? You’ll only use one pan and dinner can be on the table in around 30 minutes. Enjoy!
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