Roasting oven environment
- 2 teaspoons olive oil
- 1/4 pound sliced pancetta, finely chopped
- 1 tablespoon finely chopped shallot
- 1 tablespoon dried currants
- 2 tablespoons chopped toasted pine nuts
- 1 tablespoon grated Parmigiano-Reggiano cheese
- 1/4 cup grated Asiago cheese
- 1 tablespoon chopped fresh parsley
- 4 boneless chicken breasts, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2–4 tablespoons extra virgin olive oil
Heat oil in a small sauté pan over medium-high heat. Add the pancetta and cook until it begins to render its fat. Add the shallot and continue cooking until softened and the pancetta begins to brown, about 4 minutes. Place shallot and pancetta in a medium bowl and add the currants; stir to combine and let cool. When the mixture is cooled, add the pine nuts, cheeses, and parsley. Place a chicken breast on a cutting board. With a paring knife, cut a small slit into the side of the breast, running the knife parallel to the cutting board. Be careful not to cut through the bottom or the opposite side of the breast. You have now created a pocket to hold the filling. Place 2 tablespoons of the filling in the pocket. Do not overstuff or you will lose the filling as the chicken cooks. Repeat process with the remaining chicken breasts. Lightly season both sides with salt and pepper.
Place a large sauté pan in the oven for 5 minutes to heat. Remove and add 2 tablespoons oil. Return the pan to the oven and heat for 30 seconds more. Once the oil is hot, add the chicken in a single layer, skin side down. Cook, uncovered, for 5 minutes. When the chicken is nicely browned and releases easily from the pan, flip over and cook for 4–5 minutes more, adding more oil if necessary. Remove from the oven, cover loosely with foil, and let rest 5 minutes before serving.