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  • Grilled Chicken Breasts With Pancetta

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    Grilled Chicken Breasts With Pancetta
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 x onion, chopped
    • 1/2 c. lemon, juice
    • 1 x lemon, zested
    • 1 1/2 Tbsp. soy sauce
    • 1 Tbsp. white wine vinegar
    • 1 Tbsp. honey
    • 1/2 Tbsp. chopped ginger
    • 1 Tbsp. Dijon mustard
    • 2 clv garlic, chopped salt pepper Stuffing
    • 1/8 c. chopped fresh coriander
    • 1/8 c. finely minced shallot salt pepper Grilled Chicken Breasts
    • 4 x boneless chicken, breasts
    • 8 slc pancetta
    • 1 Tbsp. cornstarch
    • 1 Tbsp. dry sherry Cucumber-Yogurt Sauce
    • 1 x English cucumber, peeled, seeded, and, diced
    • 1 tsp salt
    • 1 c. plain lowfat yoghurt
    • 1/2 c. lowfat sour cream
    • 1 tsp lemon, juice
    • 1 Tbsp. minced dill salt pepper

    Directions

    1. Mix marinade ingredients.
    2. Stuffing:Combine all stuffing ingredients.
    3. Grilled Chicken Breasts:Pour marinade over chicken. Marinate for 2 hrs.
    4. Drain chicken and reserve marinades. Flatten chicken between 2 sheets of plastic wrap.
    5. Place prepared stuffing between each breast and roll up. Wrap with 2 pcs of Pancetta.
    6. Pour marinade into saucepan and bring to a boil. Add in cornstarch combined with the sherry and stir into marinade.
    7. Cook chicken for 7-8 min on each side brushing once or possibly twice with marinade.
    8. Cucumber-Yogurt Sauce:In a colander, sprinkle cucumbers with salt. Let drain for 30 min and pat dry.
    9. Transfer cucumbers to serving bowl and stir in yogurt, lowfat sour cream, garlic, lemon juice, dill and salt and pepper.

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