Chicken with Pesto and Mascarpone Sauce

Chicken with Pesto and Mascarpone Sauce
Adapted from a recipe by V. Little

2 tablespoons olive oil
1 small onion finely chopped
1 clove of garlic, minced
4 slices pancetta, chopped
1 cup fresh bread crumbs
1/2 cup parmesan cheese
3 tablespoons parsley, chopped
zest from small lemon
1 egg

4 large chicken breasts
1/2 cup white wine
1/2 to 1 cup chicken broth
2 to 3 tablespoons mascarpone
2 tablespoons homemade pesto

Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, Parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed.

Stuff mixture under the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400°F until done.

Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve
over the chicken.

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