Pancetta- Wrapped Chicken With Glazed Date Sauce

• 2 8-ounce skinless, boneless chicken
• breast halves
• 1/2 of a 5.2-ounce package semi-soft cheese with garlic and fines herbs
• 4 thin slices pancetta or prosciutto
• 1 Tablespoon olive oil
• 1/2 cup pitted whole dates, chopped
• 1/2 cup balsamic vinegar
• 1/3 cup water
• Salt (optional)
• Ground black pepper (optional)

1. 1.tut chicken breast halves in half horizontally. Top each chicken piece with one-fourth of the cheese. Wrap pancetta around cheese; tuck ends under chicken.
2. 2.tn a large oven-going skillet heat oil over medium-high heat. Place chicken in skillet, cheese sides up. Cook over medium heat for 4 to 5 minutes or until bottoms of chicken breasts are golden brown. Place chicken in skillet under broiler, 4 to 5 inches from heat. Broil for 4 to 5 minutes more or until tops are golden brown and no pink remains. Transfer to platter; cover to keep warm.
3. 3.tdd dates, balsamic vinegar, and the water to skillet. Cook, uncovered, over medium heat for 5 to 7 minutes or until sauce is thickened and dates are soft, scraping up any browned bits from bottom of skillet.
4. 4.tpoon sauce over chicken. If desired, sprinkle lightly with salt and pepper. Makes 4 servings.
5. Per serving: 343 cal., 16gfat (jgsat.faf), 76 mgchol, 282 mg sodium, 3 g carb., 2g fiber, 27gpro.

skinless, breast halves, garlic, thin slices pancetta, olive oil, dates, balsamic vinegar, water, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/pancetta-wrapped-chicken-with-glazed-date-sauce-52131601 (may not work)