PANSEARED CHICKEN BREAST WRAPPED IN MASTRO PANCETTA WITH A VINO POSSO AND FRESH ROSEMARY SAUCE.

Ingredients

2 boneless, skinless, chicken breast
6 slices Mastro pancetta
25 x 2 ml. Mastro Extra virgin olive oil
2 sprigs fresh rosemary
125 ml. demi glace sauce
75 ml. red wine
Sea salt/ fresh cracked pepper
15 ml shallots, chopped
15 ml. butter

Method

• Season both sides of the chicken breast (2 portions) with sea salt and fresh cracked pepper.
• Preheat oven to 350’f.
• Place 3 slices of pancetta across the top of each chicken breast so that the breast is evenly covered (if so desired you can secure with skewers or long tooth picks).
• Heat a skillet on medium- high heat. Add extra virgin olive oil. Place the chicken breasts pancetta side down and sear for 1-2 minutes or until lightly golden.
• Turn breasts over and place into oven for approx. 15 -20 minutes depending on size of chicken breasts (or until clear juices emit from breasts).
• Meanwhile prepare the sauce; heat a sauce pan, add e.v. olive oil. Add shallots, season, and sauté for 1-2 minutes. Add red wine and reduce until most of the liquid is gone. Add demi glace sauce and simmer (demi glace can be found at most supermarkets). Whisk in whole butter and freshly chopped rosemary just before serving.
• Remove chicken breast from oven, let rest for 1-2 minutes. Slice chicken breast on the bias (4-5 slices) and fan onto plate(s) (remove toothpicks before slicing).
• Serve with a medley of seared fresh vegetables.
  
• Serves 2.