Pancetta & Fig Stuffed Chicken Roulade with Balsamic Glaze

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.

   ~5 min
3. 3

   Finely chop the pancetta and cook in a dry skillet over medium heat until crispy. Drain on paper towels and set aside.

   ~8 min
4. 4

   Roughly chop the fresh figs and combine them in a small bowl with the mascarpone cheese, chopped rosemary, cooked pancetta, salt, and pepper.

   ~5 min
5. 5

   Spread the fig and pancetta mixture evenly over each flattened chicken breast, leaving a small border.

   ~2 min
6. 6

   Roll up each chicken breast tightly, securing with kitchen twine at intervals to keep the filling inside.

   ~5 min
7. 7

   Heat olive oil in a large skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown.

   ~7 min
8. 8

   Transfer the seared roulades to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

   ~25 min
9. 9

   While the chicken is baking, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until thickened into a glaze consistency, about 5-7 minutes. Whisk occasionally.

   ~7 min
10. 10

    Remove chicken from oven, let it rest for 5 minutes, then slice and drizzle with the balsamic glaze before serving.

    ~5 min