Italian Stuffed Chicken Breasts

Ingredients

• 1 tablespoon breadcrumbs dry
• 0.3 cup cooking wine dry white
• 1.5 teaspoons rosemary fresh divided minced
• 1  garlic clove minced
• 1 cup low-salt chicken broth 
• 1 teaspoon olive oil divided
• 0.8 cup onion divided minced
• 1 tablespoon parmesan cheese fresh grated
• 1 ounce pancetta smoked lean chopped
• 16 ounce skinned 

Equipment

• bowl
• frying pan

Directions

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
2. Add 1/2 cup onion, and saut 4 minutes.
3. Combine onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons onion mixture into each pocket.
5. Heat 1/2 teaspoon oil in skillet over medium-high heat.
6. Add chicken; saut 6 minutes on each side or until chicken is done.
7. Remove chicken from skillet. Set aside; keep warm.
8. Add 1/4 cup onion to skillet, and saut 3 minutes.
9. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
10. Serve sauce with chicken.
11. Garnish with fresh rosemary, if desired.