Chicken breast wrapped in pancetta with sage and apples

Name: Chicken breast wrapped in pancetta with sage and apples - Manuela D.
Ingredients: 1 chicken breast; cut lengthwise in 2 8 strips of Pancetta salt/pepper 2 cloves of garlic; crushed 8 fresh sage leaves 2 medium apples; diced 1 tablespoon olive oil

Meat - Chicken breast wrapped in pancetta with sage and apples by Manuela D. - Recipia

Chicken Breast Wrapped in Pancetta with Sage and Apples I made this recipe one evening when I was in the mood for something quick, but not too ordinary. I often combine chicken with pancetta, and I especially add sage when I have apples at home. The whole process doesn't require much preparation, but the flavor is definitely more interesting than a simple baked chicken breast. Quick Info Total Time: about 40-45 minutes Prep Time: 15-20 minutes Cooking Time: 20-25 minutes Servings: 2 Difficulty: easy to medium Recipe Type: dinner or lunch, suitable for a family meal Ingredients 1 chicken breast (cut lengthwise into two pieces) 8 slices of pancetta 2 garlic cloves, crushed 8 fresh sage leaves 2 medium apples, diced 1 tablespoon olive oil (plus a little for the pan) Coarse salt Pepper Instructions 1. Start by preparing the chicken breast. Wash it, pat it dry, then cut it in half lengthwise. Season each piece with pepper and rub them with crushed garlic. Salt is not necessary here, as the pancetta is salty enough. 2. On a cutting board, lay out four slices of pancetta side by side, slightly overlapping. Place two sage leaves over the pancetta, then one of the chicken pieces right in the middle. 3. Place another two sage leaves on top of the chicken. Bring the ends of the pancetta over the meat so that it completely covers the chicken breast. Wrap it as tightly as you can without tearing the pancetta. 4. Repeat the same process with the other chicken piece, using the remaining pancetta and sage leaves. 5. Dice the apples and place them in a baking dish lined with parchment paper. Sprinkle coarse salt and pepper over them, drizzle with a tablespoon of olive oil, and mix gently with your hands to coat all the pieces. 6. Heat a little olive oil in a non-stick skillet. Once hot, sear the pancetta-wrapped chicken on all sides for a few minutes until the pancetta becomes crispy and golden. 7. Carefully remove the chicken pieces and place them on top of the apples in the baking dish. 8. Put the dish in the preheated oven at 200 degrees Celsius. Bake for 20-25 minutes, until the chicken is cooked through, the pancetta is crispy, and the apples are soft. 9. Remove the dish and let it rest for 2-3 minutes before slicing. Why I Make This Recipe Often I love it because it’s quick and doesn’t involve many dishes. The chicken stays juicy, and the apples add a sweet-tart flavor that balances the saltiness of the pancetta. It can be served directly from the dish. It’s the kind of recipe where you don’t waste time marinating or making complicated sauces. Tips and Variations Tips Thin pancetta is easier to work with than thick. Choose apples that are not mealy, as they will break down when baked. The chicken doesn’t need to be fully cooked in the skillet; just enough to crisp up the pancetta on the outside, as the rest will cook in the oven. Substitutions You can use prosciutto or bacon instead of pancetta, but the flavor will be slightly different. If you don’t have fresh sage, I don’t recommend using dried – it’s better to skip it than to use old or bland sage. Variations This also works with turkey breast, but you’ll need to slightly adjust the cooking time (adding 5-10 minutes, depending on thickness). For those who don’t want apples, you can use slices of pear or quince, but the apple version has the best balance. Serving Ideas I usually serve it with tagliatelle tossed in a creamy sage sauce with hazelnuts, but it also goes well with a simple arugula salad or mashed potatoes. When I have guests, I prepare a more complex side dish. Frequently Asked Questions 1. Can I make this recipe with boneless chicken breast from the supermarket instead of a whole one? Yes. Any boneless chicken breast works, but if the pieces are thin, layer two together to achieve the right thickness and prevent drying out. 2. What type of apples are suitable? Apples that don’t break down completely when baked, like Golden, Idared, or Jonagold, are fine. Avoid very mealy apples. 3. Can it be made without searing, just in the oven? You can skip the searing if you’re in a hurry, but the pancetta will be softer and less crispy. 4. Can it be made in advance? You can prepare everything ahead (wrapped and placed in the dish with apples), but bake it in the oven before serving; otherwise, the chicken will lose its texture. 5. Can I use pork instead of chicken? Theoretically yes, but the cooking time will change, and the combination with apples won’t be as light. Nutritional Values Estimated for one serving (without pasta or other sides): Calories: 340-380 kcal Protein: 30-35 g Fat: 15-18 g Carbohydrates: 10-14 g (from apples) Pancetta and oil add fat, while the chicken provides the main protein. The apples slightly increase the carbohydrates, but the portion remains quite balanced. These are just estimates; exact quantities may vary. Storage and Reheating This recipe is not ideal for storage, but if there are leftovers, they can be placed in the refrigerator, covered, for a maximum of one day. When reheating in the oven or skillet, the pancetta won’t be as crispy, and the apples may become even softer. It’s best enjoyed fresh.

Chicken breast wrapped in pancetta with sage and apples

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