Ingredients

Instructions

  1. Heat oven to 400 degrees.
  2. Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
  3. Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
  4. Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
  5. Place in a bowl; cool slightly.
  6. Stir in cheese.
  7. With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
  8. Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
  9. **Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
  10. Heat large skillet over medium-high heat until hot.
  11. Add oil; heat until hot.
  12. Cook chicken 5 minutes or until browned, adjusting heat if necessary.
  13. Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
  14. Bake 5-8 minutes or until chicken is no longer pink in center.
  15. Meanwhile, remove any dripping from skillet
  16. Heat skillet over hight heat until hot.
  17. Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
  18. Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
  19. Remove from heat; whisk in butter.
  20. Lightly spoon sauce over chicken; pass remaining sauce.