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Provolone and Pancetta Stuffed Chicken Breasts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.5864
Energy (kCal)3969.8455
Carbohydrates (g)131.3727
Total fats (g)349.9883
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage. | 2. Create pocket in each chicken breast by laying breast on a work surface with the pointed end away from you. Insert long paring knife in the center of the end closest to you (rounded end). Move the knife around to enlarge the opening; forming a pocket. | 3. Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbsp cheese and 1 tbsp pancetta mixture. Set chicken on wire rack-lined baking sheet. Freeze for 5 minutes. | 4. Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites anc coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate 15 minutes. | 5. In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is coated through, 7-8 minutes; add more oil if needed. Drain on paper towels. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 teaspoon 2864.16 0.0 0.0 324.0
    olive oil 1 1/2 cups 2864.16 0.0 0.0 324.0
    pancetta 6 ounces cut 151.3 0.0 33.66 0.85
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    sage 1 tablespoon minced - - - -
    chicken breast half 5 boneless skinless boneless - - - -
    salt - - - -
    black pepper ground - - - -
    provolone cheese 3 ounces aged grated 298.5255 1.8201 21.7558 22.6403
    flour 1 cup 578.28 126.6054 9.401 2.2436
    egg white 4 beaten 68.64 0.9636 14.388 0.2244
    breadcrumb 3 1/2 cups toasted 151.3 0.0 33.66 0.85

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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