4- 8 oz. chicken breast halves, cleaned; pocket on side (demo) 8 slices pancetta, chopped and sautéed until crisp 1 c. Panko bread crumbs 2 Tbls. Chopped parsley 1 tsp. granulated garlic 1 tsp. cracked black pepper ½ c. grated parmesan cheese Butchers Twine Olive oil/Butter to sauté Salt and Pepper Fresh Herbs to garnish White wine cream Sauce

*Preheat oven to 400 degrees 1. Clean chicken breasts and make a pocket in the side of each chicken breast. Set aside while you make pancetta and parmesan filling. 2. Sauté chopped pancetta until crispy. Remove from pan and place in a medium size bowl. 3. Combine pancetta, Panko, parsley, granulated garlic, black pepper and parmesan cheese. 4. Stuff ¼ of the filling into the pocket of the chicken breast. Secure with butchers twine. 5. Repeat procedure with remaining chicken breasts. 6. Heat 2 Tbls. Olive oil or butter over high heat in a large sauté pan. Once hot, place chicken breasts in pan and cook on each side for 3-4 minutes or until lightly browned. 7. Once browned, remove chicken breasts from pan and place on a baking sheet. Place chicken in the oven and bake for 10-12 minutes to finish cooking. 8. Make sauce as demonstrated if desired. 9. Serve with caramelized shallot orzo “risotto” or any side dish you desire. Yield: 4