TNT Chicken with Pancetta and Asiago

Health Highlights

Ingredients

454 gm	Chicken breast, boneless, skinless (3 to 4 breasts)
1/2 cup	Basil pesto (jarred)
2 tbsp	Olive Oil, Extra Virgin
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)

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.
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.
Place the cheese on top of each breast, cover, and cook a few minutes more, until the cheese is melted.

Calories 486

Calories from fat 291

Calories from saturated fat 76

Total Fat 32 g

Saturated Fat 8.5 g

Trans Fat 0.1 g

Polyunsaturated Fat 8.8 g

Monounsaturated Fat 10.1 g

Cholesterol 112 mg

Sodium 1312 mg

Potassium 971 mg

Total Carbohydrate 12.0 g

Dietary Fiber 4.2 g

Sugars 4.1 g

Protein 39 g