Pancetta And Mushroom-Stuffed Chicken Breast

• 4 slices pancetta
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 3/4 cup chopped fresh mushrooms
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup prepared pesto

1. Preheat oven to 350u0b0. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
2. In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper.
4. Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165u0b0, 30-35 minutes. Discard toothpicks before serving.

pancetta, olive oil, shallot, fresh mushrooms, salt, pepper, chicken breast halves, pesto

Taken from www.tasteofhome.com/recipes/pancetta-and-mushroom-stuffed-chicken-breast/ (may not work)