|4||Boneless Chicken Breasts|
|2 TBSP||INFUSED Smoked Chaabani Olive Oil|
|4 oz||Pancetta, small diced|
|1/4 Cup||Shallots, minced|
|2 TBSP||Apricot Preserves|
|1 Cup||Chicken Broth|
|2 TBSP||INFUSED Dark Chocolate Balsamic Vinegar|
|To Taste||Sea Salt & Fresh-Ground Black Pepper|
Preheat oven to 400 degrees F.
Heat the INFUSED Smoked Chaabani Olive Oil in a large oven-safe skillet or cast iron skillet over medium-high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.
Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2 to 3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in the oven 15 to 20 minutes, or until the internal temperature reaches 165 F. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.
Pour off all but 1 TBSP of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the apricot preserves and the INFUSED Dark Chocolate Balsamic Vinegar. Raise the heat and whisk in the chicken stock. Cook 3 to 4 minutes until the sauce thickens. Taste and season with salt and black pepper.
To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.