1/4 lb pancetta
1 small bunch fresh sage leaves
3 boneless skinless chicken breasts
Salt and Pepper
Olive Oil
Heat oil over medium high heat in large shallow pan on stove and preheat oven to 350 degrees F.
Remove the tenderloins from the chicken breasts. Reserve for another occasion (like marinating them in honey mustard sauce, grilling them and serving them on whole wheat rolls with lettuce and tomato!)
Salt and pepper the chicken breasts. Place several sage leaves on each breast and wrap with a few pieces of pancetta. Secure with a few toothpicks.
Cook on the stove over medium high heat for about a minute on each side, then place in oven and continue cooking for 15 minutes
Serve with a side salad (I did sliced pears and feta over spinach with some balsamic vinager)
SO freaking good. And easy.
1 comment:
Hmm, interesting...because I eat a spinach salad with pears and feta and balsamic EVERY DAY for lunch
(I also throw in craisins and toasted almonds. Dee-voine), and you bet your little booty it is nothing short of delicious.
Love. It.
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