Stuffed Chicken Breasts with Pancetta, Spinach & Fresh Asiago with Calabrian Chili Peppers

Directions

Preheat oven to 375° F. Cover a baking sheet with foil, or lightly grease an oven safe baking dish. Set aside.

In a large skillet, heat 1 Tbsp. olive oil. Add sliced pancetta and cook until slightly browning. Remove pancetta from pan to a paper-covered plate to drain. Using the same pan, add garlic and sauté about 30 seconds until fragrant. Add spinach and continue to sauté until wilted. The water from the spinach will deglaze the pan. Remove from heat and reserve juices.

Butterfly each chicken breast by slicing in half lengthwise and stopping before slicing all the way through. Flip back top portion to open.

Layer the bottom side of each butterflied breast with 1 slice of pancetta, then sautéed spinach and 3 slices (or a handful if using shredded) of Fresh Asiago with Calabrian Chili Peppers cheese. Fold the top of each breast back over the filling. Use soaked toothpick to pinch and secure the top to the bottom piece of chicken.

In a small bowl mix together salt, pepper, paprika, garlic powder, turmeric and parsley. Brush each breast with remaining olive oil, season with spice mix. Transfer chicken onto prepared baking sheet and bake for 25 minutes, until golden brown and cooked through (internal temp should be 165°F). Take out of oven and remove toothpicks. Serve immediately. Use reserved pancetta and spinach juices as a sauce for chicken.