Morbier, Pancetta, Arugula Chicken Breast
If you can't find Morbier, try this recipe with fontina, Saint Nectaire, or another mildly pungent washed-rind cheese.
INGREDIENTS | SERVES 4
- 4 skinless, boneless chicken breasts
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 8 thin slices of pancetta
- 1/3 pound Morbier cheese, sliced
- 8 slices of fresh tomato
- 4 large arugula leaves
- 1 tablespoon fresh Italian parsley, chopped
- 2 tablespoons extra virgin olive oil
- ¼ cup aged Asiago, finely grated
Preheat oven to 400°F, and grease a roasting pan with olive oil.
Slice horizontally through the chicken breasts without cutting all the way through. Open each chicken breast like a book, pound with a meat mallet, and season with salt and pepper.
Place 1 slice of pancetta on each open half of each chicken breast (2 per breast), then on one half, place 1 Morbier slice, 1 tomato slice, and 1 arugula leaf. Fold together and secure with toothpicks or cooking string. Place in baking dish, top each folded breast with 1 tomato slice, sprinkle with chopped Italian parsley, and drizzle with olive oil.
Sprinkle with salt and pepper and cover dish with foil. Bake at 400°F for 15 minutes or until chicken is no longer pink.
Remove from oven, discard foil, and top chicken with grated aged Asiago. Broil until chicken browns slightly and cheese melts, then serve immediately.
Keep Your Cutting Surfaces Clean
When working with raw chicken, always clean utensils and cutting surfaces with warm, sudsy water. This will prevent bacteria from developing on the surface and tainting other foods. It's a good practice to keep in mind for fish and meat. If you're working with blue cheese or a cheese with a luscious bloomy rind, do the same.