PANCETTA ROSEMARY CHICKEN
- 3 boneless skinless chicken beasts
- 1/2 C chicken broth
- 1/4 C dry white wine
- 3 thick slices of pancetta, chopped
- 1 or 2 cloves of garlic, finely chopped
- 1/2 tsp pepper
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 2 sprigs rosemary, fresh
Preheat oven to 350F
Place chicken breasts in baking dish.
Combine salt, pepper and paprika.
Sprinkle evenly over chicken.
Sprinkle garlic over chicken.
Sprinkle pancetta over chicken.
Add chicken broth and wine to pan.
Place rosemary sprigs around chicken in pan.
Bake 30 - 40 minutes, until chicken is cooked through.