• 1 tsp plus 1 1/2 cups olive oil
• 6 ounces pancetta, cut into 1/4″ dice
• 2 garlic cloves, minced
• 1 Tbs minced fresh sage
• 5 boneless, skinless chicken breast halves, each about 8 ounce, pounded 1/2″ thick
• Salt and freshly ground pepper, to taste
• 3 ounce aged provolone cheese, grated
• 1 cup all-purpose flour
• 4 egg whites, lightly beaten
• 3 1/2 cups toasted bread crumbs

In fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer mixture to small bowl; stir in sage.

Create pocket in each chicken breast: lay the breast on a work surface with the pointed end away from you. Insert a long paring knife in the center of the end closest to you (the rounded end). Move the knife around to enlarge the opening, forming a pocket; be careful not to cut though to the outside of the breast. Remove the knife and stuff the chicken breast as desired.

Season chicken on both sides with salt and pepper. Stuff each chicken breast with 2 Tbs cheese and 1 Tbs pancetta mixture. Set chicken on wire rack-lined baking sheet; freeze 5 minutes.

Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate 15 minutes.

In wide, shallow pan over high heat, heat 1/2 cups oil. Fry chicken in batches 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is cooked through, 7-8 minutes; add more oil if needed. Drain on paper towel. Serves 5.

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