TNT Chicken with Pancetta and Asiago

10 50 490
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
TNT Chicken with Pancetta and Asiago
Health Rating


454 gm Chicken breast, boneless, skinless (3 to 4 breasts)
1/2 cup Basil pesto (jarred)
2 tbsp Olive oil
114 gm Pancetta, lean (sliced; cut into small squares)
1 can(s) (14oz) Diced tomatoes, canned
1/2 can(s) (16 oz) Tomato sauce, canned
1 tsp Rosemary, dried
1 tsp, ground Basil, dried
1 tsp Oregano, dried
71 gm Asiago cheese, President's Choice (about 4 slices)


  1. Slather the chicken with the pesto. Heat the olive oil over medium-high heat in a large non-stick pan. Add the chicken and sear for 4 minutes per side. Remove the chicken from the pan and set aside.
  2. Add the pancetta to the pan and sauté until crispy. Add the tomatoes, tomato sauce, rosemary, basil, and oregano and stir. Return the chicken to the sauce and simmer for 20 to 30 minutes, or until cooked through and no longer pink.
  3. Place the cheese on top of each breast, cover, and cook a few minutes more, until the cheese is melted.

Nutrition Facts

Per Portion

Calories 490
Calories from fat 282
Calories from saturated fat 69
Total Fat 31 g
Saturated Fat 7.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.2 g
Cholesterol 94 mg
Sodium 948 mg
Potassium 938 mg
Total Carbohydrate 13.9 g
Dietary Fiber 4.2 g
Sugars 4.9 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.6
Milk Alternative 0.4
Vegetables 1.4

Energy sources

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