Pancetta and Herb Chicken Torchon

  • 1 chicken breasts; cut in half and pounded about 3/4-1 centimeter thin
  • 1 small bunch parsley
  • 3-4 cloves garlic
  • 2 Tbsp butter
  • 4 ounces pancetta
  • Salt and fresh cracked pepper; as desired

Preheat oven to 450 degrees. In a Cuisinart, puree garlic, butter and parsley to form a coarse paste. Season well with salt and pepper. Spread mixture thoroughly on one side of chicken breast. Carefully roll into a tight cigar and wrap tightly with pancetta. Repeat with other breast.  Place in a roasting pan and bake for 10-15 minutes until internal temp reaches 155 degrees. Let rest for 5-10 minutes and then slice into pinwheels and enjoy!