Pancetta-Wrapped Chicken with Glazed Date Sauce

recipe courtesy Better Homes and Gardens

Pancetta-Wrapped Chicken with Glazed Date Sauce

(2) 8 ounces skinless, boneless chicken breast halves

(1/2) 5.2-ounce package semi-soft cheese with garlic and fine herbs

(4) thin slices pancetta or prosciutto (about 1 ounce)

1 tablespoon olive oil

1/2 cup pitted whole dates, chopped

1/2 cup balsamic vinegar

1/3 cup water

Salt and ground black pepper (optional)

*Napa cabbage (optional)

Cut chicken in half horizontally. Top each half with one-fourth the cheese. Wrap pancetta around cheese; tuck ends under chicken.

In large nonstick skillet heat oil over medium-high heat. Cook chicken, cheese side up first, over medium heat for 4 to 5 minutes. Turn; cook 4 to 5 minutes, until golden brown and no pink remains in chicken. Transfer to platter; cover to keep warm.

Remove skillet from heat. Add dates, vinegar, and water to skillet. Return to heat. Cook, uncovered, for 5 to 7 minutes, until sauce is thickened and dates are soft, stirring to scrape up browned bits.

Spoon sauce over chicken. Sprinkle lightly with salt and pepper.  Serves 4.

*Note:  Serve with wilted Napa cabbage or escarole.