May 4, 2012

Roast Pancetta-Wrapped Chicken & Date Chutney

1 large chicken breast, cut in half
2 thin slices pancetta
Boucherondine, or other soft cheese such as goat
coconut oil
sea salt & black pepper

For the chutney:
1/4c. chopped dates
1/4c. balsamic vinegar
slightly over 1/4c. water

This recipe has got to be one of the easiest elegant dinners ever.  I recommend it with mixed greens tossed with olive oil, balsamic vinegar, salt and pepper, with chardonnay to drink.  I use Deglet Noor dates; Medjool dates may be too sugary. The Boucherondine is available at Whole Foods, but goat cheese would work just fine if you don't feel like hunting it down.
Simple, elegant, healthy and hardly any work--the best kind of recipe.

Rub the chicken  breast halves with a bit of coconut oil and set in an oven-safe dish.  Top each with a few slices of Boucherondine, then cover with a slice of pancetta, tucking the ends under to make sure it stays put.  Cook at 400° for 35 minutes.

Meanwhile, put your chopped dates, balsamic vinegar and water in a frying pan (mine happened to have that morning's bacon grease in it, which added a nice flavor to the sauce but isn't necessary).  Cook on low heat until the sauce starts to thicken.  When the chicken is done, plate it and spoon the chutney over the pancetta. Sprinkle some sea salt and black pepper over it, then sit back and wait for the sounds of approval from your dinner guests.

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