Recipe for Chicken Breasts Stuffed with Cheese and Pancetta 
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Yield:
4
Ingredients:
Amount Ingredient
4 x skinless boneless chicken breast halves, 3-4 oz. each
Juice of 1 lime
1 cup all-purpose flour
1 tbl ground red chile such as New Mexico red
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 x strips pancetta
2 stk string cheese (I oz. each), cut in half
crosswise
2 tbl olive oil
1 cup dry white wine
Instructions:
Instructions: Preheat oven to 325 degrees.

Place chicken breast halves between two pieces of waxed paper and pound until their thickness is reduced by half.

Rub the lime juice into the chicken breasts. Mix the flour, chile powder, salt, and pepper together and coat the chicken breasts with the mixture.

Wrap each strip of pancetta around each piece of string cheese and then wrap the chicken around the cheese and pancetta. Secure with toothpicks.

Heat the oil in a large nonstick frying pan and saute the chicken, turning occasionally, for 8 to 10 minutes or until lightly browned and cooked through. When the chicken is done, remove from pan and place on a warm platter or serving plates.

Deglaze the pan with the wine and brandy, stirring vigorously. Pour sauce over the chicken and serve.

SERVING SUGGESTIONS: Serve with Jalapefto Rice (see recipe) or Chile Pasta with Sun Dried Tomatoes (see recipe).

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