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.
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
- 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.
- 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.
- 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.
- 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.
- Spoon some of the sauce onto 4 plates. Top with chicken and additional sauce. Sprinkle with remaining walnuts. Makes 4 servings.
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