Pancetta Chicken with Pears & Walnut Goat Cheese

DESCRIPTION

Not the usual chicken–creamy goat cheese rolled in crunchy walnuts sits atop a moist chicken breast with a flavorful pancetta pear sauce.

Total Time
1 Hr, 30 Mins
Serves
4
Meal
Dinner

Total Time

Prep Time
45 Mins
Cook Time
45 Mins
Total Time
1 Hr, 30 Mins

Nutrition

Calories
635 cal
Total Fat
31 g
Polyunsaturated Fat
15 g
Cholesterol
118 mg
Sodium
1029 mg
Carbohydrates
42 g
Dietary Fiber
5 g
Protein
45 g

Ingredients

  • 4 chicken breasts (1 1/4–1 1/2 pound), medium, boneless, skinless
  • 4 ounces pancetta, chopped
  • 1 tablespoon butter
  • 2 cups pear nectar
  • 1 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 1 red Anjou pear, ripe, cored, finely chopped (1 1/4 cups)
  • 4 ounces goat cheese
  • 1 cup California walnuts, chopped, toasted, divided
  • Red Anjou pear, thinly sliced

Preparation

  1. Preheat oven to 425°F. Place chicken between 2 layers of plastic wrap and pound lightly with the flat side of a meat mallet until evenly thick.
  2. Cook pancetta in a large skillet over medium-high heat until browned and crisp; remove and drain on paper towels. Melt butter in same skillet over medium heat. Add chicken and cook for 10 minutes or until golden brown, turning once. Place on a baking sheet.
  3. Place pear nectar, broth, vinegar, pear and cooked pancetta in skillet and bring to a boil. Boil gently, uncovered, for 20 minutes or until mixture is slightly thickened and reduced to 2 cups, stirring occasionally.
  4. Divide cheese into 4 equal pieces. Flatten each into a 2 1/2 to 3-inch circle. Finely chop 1/2 cup walnuts and place in a small bowl. Dip cheese in nuts, pressing lightly into the surface. Place on chicken breasts and bake for 7 to 10 minutes or until chicken is cooked through and cheese is softened.
  5. Spoon some of the sauce onto 4 plates. Top with chicken and additional sauce. Sprinkle with remaining walnuts. Makes 4 servings.