Pancetta Wrapped Stuffed Chicken Cutlets Recipe

I absolutely love this recipe because it’s a mouthwatering combination of savory, crispy pancetta wrapped around juicy chicken with cheesy, garlicky goodness tucked inside—seriously, it’s hard to believe something so delicious could be this easy to make! Plus, the fresh parsley and zesty lemon finish add a burst of freshness that takes this dish to a whole new level of deliciousness, making it irresistibly Instagram-worthy.

The combination of flavors and nutrition in my recipe for Pancetta-Wrapped Stuffed Chicken Cutlets is something I truly savor. It doesn’t get much better than this.

The recipe starts off with the not-inconsiderable task of deboning the chicken thighs (ask your butcher to do this if you want the thighs to be cut so they can be wrapped around the stuffing). Stuff the deboned chicken thighs with a mixture of cream cheese, ricotta, and Parmesan, along with some essential nutrients from the spinach so we can call this a perfectly healthy dish!

Ingredients

Pancetta:
Pork that is cured to add a rich, savory flavor with a hint of smokiness.

Spinach:
A nourishing vegetable, bursting with vitamin A and C and with abundant fiber.

Ricotta Cheese:
Add moisture, mild sweetness, and a protein boost from creamy cheese.

Parmesan Cheese:
It is a flavor enhancer that adds nutty, umami notes, turns the dish into something special, and makes it taste way richer.

Olive Oil:
Fat that is good for the heart and that provides a smooth, fruity flavor.

Lemon Juice:
Delivers a citrusy burst that balances with refreshing acidity.

Ingredient Quantities

• 4 boneless, skinless chicken cutlets
• 8 slices of pancetta
• 1 cup fresh spinach leaves, packed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Set your oven to 375°F (190°C) to warm while you prepare the dish. Grease a baking dish with olive oil.

2. In a bowl, blend the ricotta cheese, the Parmesan cheese, the garlic powder, the onion powder, and half of the chopped parsley. Make sure to add enough salt and black pepper to taste.

3. Arrange the chicken cutlets on a tidy surface and sprinkle salt and black pepper on both sides.

4. On each cutlet, place a few fresh spinach leaves, then an even layer of cheese mixture on top of the spinach.

5. Starting from one end, tightly roll each chicken cutlet, and if necessary, secure with toothpicks.

6. Cover each chicken roll completely with two slices of pancetta.

7. In a large, oven-safe skillet, heat olive oil over medium to medium-high heat. Add the chicken rolls wrapped in pancetta and sear them until the pancetta is browned and crispy all over, about 5 to 7 minutes.

8. Move the skillet to the oven that’s been preheated to the same temperature as the chicken. Bake the dish for 20 to 25 minutes, or until the meat is no longer pink and the internal temperature is holding at a steady 165 degrees (that’s 74 degrees for you Celsius fans).

9. Take the skillet out of the oven. Let the chicken rest for a minute before removing the toothpicks.

10. Squeeze the chicken with lemon juice and scatter the leftover minced parsley on top before serving. Dig in!

Equipment Needed

1. Oven
2. Baking dish
3. Mixing bowl
4. Measuring spoons
5. Knife
6. Cutting board
7. Spoon or spatula
8. Toothpicks
9. Large oven-safe skillet
10. Stove
11. Tongs or spatula
12. Meat thermometer

FAQ

• Q: Can I use chicken breasts instead of chicken cutlets?A: Yes, you can use chicken breasts, but they should be pounded flat to ensure even cooking.
• Q: Is there a substitute for pancetta?B: Bacon or prosciutto can be used in place of pancetta.
• Q: Can I make this dish ahead of time?A: Definitely! You can make the stuffed chicken cutlets one day in advance. Once they are assembled and stuffed, just refrigerate them. When you’re ready to eat, pop them in the oven.
• Q: How can I ensure the stuffed chicken stays moist?A: Make absolutely sure that you do not overcook the chicken. You might also consider covering the dish with foil while baking to help retain moisture.
• Q: Can I freeze these stuffed chicken cutlets?A: Yes, they can be frozen prior to cooking. Thaw in the refrigerator before baking as directed.
• Q: What side dishes pair well with this recipe?A: Pairing nicely with pancetta-wrapped stuffed chicken cutlets are roasted vegetables, mashed potatoes, or a simple green salad.

Substitutions and Variations

Chicken cutlets that are boneless and without skin: Replace with turkey breast cutlets or very thinly sliced pork chops.
Pancetta: Use prosciutto or thinly sliced bacon instead.
Substitutes for ricotta cheese: Use cottage cheese for a creamier texture than ricotta. Or, use mascarpone for an even creamier texture.
Substitutes for fresh spinach leaves:

Kale or Swiss chard leaves
Substitute avocado oil or melted unsalted butter for olive oil.

Pro Tips

1. Butterfly the Chicken Cutlets If your chicken cutlets are thick, consider butterflying them to ensure they cook evenly and are easy to roll. Thinner cutlets also allow the flavors of the filling to better penetrate the meat.

2. Spread a Thin Layer of Mustard Before adding the spinach and cheese mixture, spread a thin layer of Dijon mustard on the inside of each chicken cutlet. This will add a subtle tang and enhance the overall flavor profile of the dish.

3. Ensure a Tight Roll When rolling the chicken cutlets, make sure they are tightly rolled to prevent the filling from leaking out during cooking. Use kitchen twine or extra toothpicks if needed to keep them secure.

4. Pre-cook the Spinach Slightly wilt the spinach leaves in a pan before adding them to the chicken. This will help reduce excess moisture in the rolls and create a more compact filling.

5. Resting Before Cutting Let the chicken rolls rest for at least 5 minutes after removing them from the oven. This will allow the juices to redistribute within the meat, making the chicken juicier when sliced.