Pancetta Stuffed Airline Chicken Breast With Roasted Garlic Potatoes

The classic airline chicken gets a culinary upgrade with savory pancetta stuffed into the chicken breast. Add potatoes for an easy, single-pan meal that makes cleanup a breeze.

Level

Intermediate

Prep time

10 minutes

Cook time

45 minutes

Serves

2-4

Cook it with our

Blacklock Skillet

Ingredients

Chicken

4 airline chicken breasts
1 tablespoon olive oil
6 garlic cloves, minced
2 tablespoons thyme
8 ounces prosciutto, diced
Lemon
Salt and pepper to taste

Potatoes

1 ½ pounds rainbow potatoes
¼ cup salt
2 tablespoons garlic, minced
2 tablespoons olive oil
Salt and pepper

Directions

Preheat oven to 475 degrees Fahrenheit. In a pot, cover potatoes with salted water and bring to a boil, 10 minutes. While the potatoes are boiling, cut a pocket in each chicken breast horizontally, about 2-3 inches wide.
Preheat a 12 inch skillet over medium high heat for 4-5 minutes.
Drain potatoes and toss with olive oil, garlic, thyme, and season with salt and pepper.
Add oil to the skillet and sear the chicken, skin-side down, 5-6 minutes. Place boiled potatoes under seared chicken in your 12 inch skillet and bake, 20 minutes. Flip chicken skin-side up and roast for an additional 6-8 minutes.
Squeeze lemon over the chicken and potatoes. Serve.