Chicken Breast Stuffed With Chevre, Pancetta And Fresh Herbs.

Serves 8

8 boneless skin on chicken breasts
100 g Canadian Chevre
5 T assorted fresh herbs (rosemary, basil, parsley)
2 slices pancetta – roasted and crumbled


Season and sear chicken breasts in a sauté pan with olive oil and butter. Place on parchment lined baking sheet. Cut a half moon pouch in the thick side of the breast.

Combine chevre, herbs, and pancetta. Form into a golf ball size oval and place in the chicken pocket. Roast at 350F to an internal temperature of 160F.

Prosecco/White Wine Sauce

2 shallots finely chopped
1 garlic clove minced
1 tsp fresh thyme
1/2 cup white wine or prosecco
2 cups 35% cream
1/3 cup frozen parsley

Sweat shallot and garlic in olive oil and butter until translucent. Add fresh thyme. Add wine and reduce by half. Add cream and simmer again until reduced by half. Season with salt and pepper. If sauce requires more acid add a small amount of lemon juice. Finish with chopped parsley.


This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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