Honey Balsamic Glazed Stuffed Chicken Breast August 01 2012

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.