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Paleo Pancetta-Stuffed Chicken Breast

easy paleo recipe for baked stuffed chicken

Here’s a delicious way to really trick-out a chicken entrée that looks like a ton work – but just wait ’til you see how easy this paleo recipe actually is! 

whole30 compliant recipe markThis little fancy pants recipe isn’t just for show – it adds a whole lot of baked-in Mediterranean-inspired flavors to what otherwise would be just another boring baked chicken dinner.

With just a few simple filling ingredients, you get the savory smokiness of pancetta (Italian bacon), the citrusy-nuttiness of artichoke hearts, and that sweet and slightly spicy taste of roasted bell peppers all wrapped up together in a perfectly-seasoned chicken breast. 

Creating this magnificent and moist pancetta-filled chicken dish is really very easy.

All you do is butterfly the breasts, cook-up the pancetta filling which takes about 7 minutes, spoon the filling mixture onto the chicken, toothpick the chicken halves back together, then either grill or bake them. That’s it, you’re done.

It was a nice January day when I made these, so I chose to cook mine on the barbecue grill. These will turn out just as delicious in your oven – just keep in mind the color of the chicken will be a good bit lighter.

This recipe is so easy, you might want to prep a few more chicken breasts so you can freeze and cook them later. Just follow all the recipe’s steps to fill and secure them, but don’t cook them. Then individually wrap each filled chicken breast in some wax paper, and place them in a freezer bag and seal. They should keep in your freezer for up to 4 months. Thaw them out, then grill or bake for a super easy dinner!

Give this simple paleo recipe a try – it’s a deliciously different way to cook a chicken entrée I think you’re really going to like!

Paleo Pancetta Stuffed Chicken Breast Recipe

Yield: 4 stuffed chicken breasts

Paleo Pancetta Stuffed Chicken Breast Recipe


  • 4 boneless chicken breasts
  • 8 toothpicks
  • Olive oil
  • Chicken Seasoning
  • 1 tbs Italian seasoning
  • 1/4 tsp red pepper flakes
  • Salt & pepper, to taste
  • Pancetta Filling
  • 4 oz pancetta, diced
  • 1 clove of garlic, minced
  • 1/2 cup roasted red bell peppers, chopped
  • 1/2 cup artichoke hearts, chopped


  1. Butterfly each chicken breast - lay flat and slice lengthwise starting at the thickest part being careful not to cut all the way through, then open each like a book
  2. Season both sides with Italian seasoning, salt & pepper, and red pepper flakes, then drizzle with olive oil
  3. In a saucepan over medium heat, fry pancetta just until cooked through (about 4-5 minutes). Leave in pan but drain excess fat
  4. Next add the clove of minced garlic to the pan and cook another minute
  5. Finally add the roasted bell peppers and artichokes, stir everything together quickly for just a few seconds to mix well, then remove from heat
  6. Place 2 spoonfuls of filling on top of each butterflied breast, fold over, then securely close with 2 toothpicks
  7. Grill or bake chicken (see instructions for each method below)
  8. To Bake: Place breasts in greased or foiled-lined pan or dish and cook at 375º F approximately 30 minutes or until done. (Internal temperature: 160º F)
  9. To Grill: Cook on a clean grate over medium-high heat about 5-6 minutes per side, turning gently as needed until cooked through. (Internal temperature: 160º F)
  10. Allow cooked chicken to rest about 5 minutes, then serve

4 replies
    • Trina
      Trina says:

      I rarely pay attention to brands, only the ingredient labels. If there isn’t available in your grocery store, ask them to source some for you. Most stores have been very helpful when I have made similar requests. 🙂


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