Tuesday, June 18 2013, 10:06 AM MDT
As Aired On August 24, 2012
Recipe Courtesy of La Caille
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
8 tablespoons olive oil
4 skinless boneless chicken breast halves
6 ounces pancetta, Diced
1 1 1/2-pound Savoy cabbage, cored, thinly sliced
16 very thin slices pancetta
3 fresh rosemary sprigs
3 garlic cloves, peeled
1 1/2 cups dry white wine
1 cup heavy cream
1.) Mix first 4 ingredients in small bowl. Pour 5 tablespoons oil into glass baking dish. Stir in half of herbs. Add chicken. Turn to coat. Cover and marinate for at least 20 min. Brown Chicken in a large pre heated sauté pan on both sides for about 2 min per side. Remove from heat and let set aside.
2.) Cook chopped pancetta in the same large Sauté pan over medium heat until crisp (about 8 minutes)Add shredded cabbage and cook until tender (about 6 minutes) Season to taste with salt and pepper. Set aside and keep warm.
3.) Preheat oven to 375°F. Slightly overlap 2 slices of pancetta on work surface. Set 1 browned chicken breast half atop pancetta and wrap breast tucking the pancetta under to hold. Repeat with remaining pancetta, and chicken.
4.) Add cream, rosemary sprigs, wine, and garlic to a oven baking dish. Add chicken to pan and cook until golden brown, about 12 minutes.
5.) Rewarm cabbage over medium heat, stirring often. Divide cabbage among 4 plates. Top each with chicken breast.
6.) Drizzle 1 tablespoon of the pan sauce over the chicken and serve.
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