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!