PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST

• 4 slices pancetta
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 3/4 cup chopped fresh mushrooms
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup prepared pesto

Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper.Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper.Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving. Yield: 4 servings.