Pancetta Wrapped Stuffed Chicken Breasts

Pancetta Wrapped Stuffed Chicken Breasts

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jkj.webber 1

"I came up with this with some ingredients I had on hand and it was a hit with the whole family. Also great reheated for husband's lunch the next day. Who wouldn't love chicken stuffed with cheese and wrapped in bacon?"
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40 m servings 285 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
  2. Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
  3. Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
  4. Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).



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