4 Boneless Chicken Breasts
2 TBSP INFUSED Smoked Chaabani Olive Oil
4 oz Pancetta, small diced
1/4 cup minced shallots
2 TBSP Apricot preserves
1 cup Chicken broth
2 TBSP INFUSED Dark Chocolate Balsamic Vinegar
To taste Salt and Pepper
- Preheat oven to 400° 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 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 tablespoon 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 Dark Chocolate Balsamic Vinegar. Raise the heat and whisk in the chicken stock. Cook 3 to 4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.
- To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.