Honey Balsamic Glazed Stuffed Chicken Breast
4 whole chicken breasts boned skin left on, cut in half and butterlied
8oz Pancetta Sliced
8oz Asiago Shredded
Salt and Pepper
5 Tbsp Orange Blossom Honey
5 Tbsp Balsamic Vinegar
Pint Chicken Stock
Olive Oil
Preheat the oven to 350 degrees. Open up the chicken halves and layer the pancetta and asiago on top of one half. Fold back over so the chicken breast looks like it was never butterflied. Either use a toothpick or tie a strand of cooking twine to keep it in one piece. Rub with a little olive oil and sprinkle salt and pepper. Heat a thin layer of olive oil on medium heat to sear the chicken. Sear on both sides for 2-3 minutes, letting the skin brown. Mix the honey and balsamic vinegar in a bowl with a whisk. Put the chicken in a 9x13 baking dish. Brush the glaze on top of the chicken. Add the stock in the bottom of the pan. Bake covered for 15 minutes.