Pancetta Wrapped Chicken

Pancetta Wrapped Chicken
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



Not cooking for a crowd this Thanksgiving? Skip the turkey for quick cooking chicken cutlets with sage and pancetta instead.


  • 3 large boneless chicken breasts, cut in half and pounded to an even thickness
  • ¼ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 4 - 8 sage leaves
  • 8 oz. pancetta, thinly sliced, about 3 slices per cutlet
  • 1 Tbsp. butter


  1. Season chicken cutlets with salt and pepper. Top each with 1-2 sage leaves. Unroll pancetta slices and wrap around each piece of chicken.
  2. Heat a 12” skillet over medium-high heat. Melt butter; add chicken, cooking 5-7 minutes on one side or until golden brown. Flip and cook another 4-5 minutes and internal temperature reaches 165°F. Cook in batches to avoid overcrowding the pan. Refrigerate leftovers.


Look for chicken breasts that average about 8 oz. each.

Activate to launch comment card