Chicken, pancetta, polenta, oh my! Mary Berg shares this delicious, salty pancetta-wrapped herby chicken with a creamy, dreamy polenta.
Recipe: https://bit.ly/3HUguVI
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Hello everybody hi how’s it going how are you hi oh I love this how’s it going hi hey hi [Applause] everybody hello everyone and welcome to the show today we are obviously starting in the kitchen with a quick recipe that is easy enough for dinner tonight yet snazzy enough for like the fanciest guests coming over we are making my Herby Panetta wrapped chicken and Penta
I know I’m very excited about this one The Panetta not only adds a ton of flavor to the chicken it also gives it like a crispy little outside and locks in all that juiciness so to get started on this recipe the first thing I need to
Do is make up some sort of like Herby garlicky oily situation so I’ve got a little Bowl here and into there I’m going to add in two minced garlic cloves so so I’ve just chopped those up nice and fine if you wanted to you could use
A rasp I’m going to grab a little spoon make that easier on myself tools key in the kitchen very much so all right add that garlic on into there and then I want to add in some herbs now at this point you can use any herbs you want I’m
Going to do a mixture of parsley Rosemary and oregano I really like that combination with chicken especially with that Panetta really nice and tasty so I need about a tablespoon of some parsley and then since Rosemary and oregano are a little bit strong tasting cuz they’re
A woodier herb I’m just going to use about two teaspoons of those to be honest sometimes if I put too much Rosemary or too much Oregan where is my oregano you know what we’re just doing we’re just doing Rosemary today she ran out of oregano so I actually am G to
Bump this up usually I would do about two teaspoons of Rosemary and a little bit of oregano as well just to mimic that lemony flavor but honestly whatever herbs you’ve got hanging around if you wanted to go a little more summery with this feel free to do some uh parsley and
Basil even a little bit of chive in there would be really really nice o Sage that’ be nice too honestly I love herbs I throw them into pretty much anything cuz it’s the worst when you buy that big giant bundle and then you don’t end up actually using them and they turn into
Like sludge in your fridge we don’t want that so use them in pretty much anything you can think of so I’m going to add that on into that garlic then I want to season that up a little bit just some salt and pepper right on into that Herby
Mixture and then I want to add about a tablespoon is of olive oil just to get everything kind of working essentially oil is a fat and fat carries flavor so that’s going to make this garlic go further it’s going to get all those herbs working together and it’s going to
Be a total dream so give that a little bit of a mix up and you don’t want it to be too liquidy just like a little coated in that oil just a little bit glisteny so that is looking beautiful that is going to bring so much flavor so now we
Got to get to work on that Panetta wrap so I’ve got some slices of Panetta here for this recipe you want 20 thin slices of Panetta I’m just going to do a half to show you so I’m going to do five per chicken breast so essentially what you
Want to do is grab that Panetta and lay it out to make kind of a little like blanket to wrap your chicken in so since chicken has kind of a point on the end I usually do like a three by two grid pattern if that makes sense so three
Slices on one side and then two on the other just pop those down and you’ve essentially made like a little blanket for that chicken to be wrapped in so I’m going to pop the rest down down this is always the trickiest part is getting that Panetta unstuck from
Itself you know bacon the same pork really sticky okay that’s looking good to me and if it’s not perfect don’t worry it’s going to taste fine so then I’m going to grab this Herby garlicky mixture and I’m just going to scatter that over this Panetta this is going to
Lock in all that flavor that Garlic’s not going to burn it’s just going to perfume into that chicken and it’s going to be absolutely out of control so now I want to add that chicken on so I’ve got two chicken breasts here and I want to
Pop those on again with that pointy side towards the two pieces of that Panetta so I’m going to pop those babies right on down I go upside down because it makes it a little bit neater and then all you need to do is take that Panetta
And kind of wrap it up and over if you wanted to you could season that chicken again but then you just have this nice little parcel of chicken all those herbs are stuck in there it’s going to be a total Breeze pop those right onto a sheet pan I’ve
Lined mine with a bit of parchment paper you could also use some foil or just a little bit of oil down would be perfect I’m going to bring these back here give my hands a bit of a wash cuz we’re we’re touching raw meat you got to keep nice and clean don’t
Worry there’s lots of soap in this dish thing all right now those babies need to go into a 400° oven for 22 to 25 minutes that’s going to roast them up that petta is going to crisp up that chicken is going to cook through the Garlic’s just
Going to soften out a little bit and all that flavor is going to lock into that chicken it’s going to be a total dream so now I want to make a side to go with this dish so I’ve got four cups of boiling broth here you can use chicken
Broth since you are having chicken but you can also do vegetable broth that works really really well too typically when I’m buying my broth I go for one with a lower salt content not the one with no sodium I usually go for the lower sodium it’s usually like 30% less
Or something something like that cuz I’m going to add salt to this and to be honest I don’t taste the difference that hidden salt you get in broth you don’t taste it it just makes you thirsty and I don’t want that so into there I’m going
To start flavoring this up and amping it so into that four cups of boiling broth I’m going to grate in two cloves of garlic just straight on in I don’t know if anybody’s ever made palenta before but um if you ask anyone who like has a family recipe they’re going to tell you
That it takes forever and you got to stir it all the time and in classic Mary fashion I’m not going to do that and I’m not going to ask you to do that either honestly palenta is something that I make anytime I want something starchy
But I don’t have bread on hand if I don’t have that pasta I’m not feeling it palenta is such a good base for so many different dishes really good for roasted vegetables great for chicken great for roasts pretty much anything and it’s way easier than some people tell you it is
So I’ve got that broth it is boiling away I’ve got that garlic in there that’s going to cook with that cornmeal and essentially palenta is just cornmeal you can buy fancy stuff that looks like actually palenta and it’s called palenta but if you just buy yellow cornmeal it
Will cook up just the same it’s usually also way cheaper so that’s a little secret between you and me so I want one cup of this cornmeal per four cups of broth that’s usually the ratio for a nice kind of pourable palenta nice and creamy and delicious the one trick while
You’re dumping it into there keep on whisking cuz this will turn into a plump if you let it so just slowly kind of scatter it and immediately you can start seeing everything kind of thicken up that cornmeal essentially is going to start absorbing all of that broth it
Starts to get a little blippy and thicker and as soon as you’re done whisking and you don’t see any lumps anymore pop a lid on there let that go for about 20 minutes A lot of people are going to tell you it needs a lot longer
If you do 20 minutes it’s going to be delicious just give it a stir every 5 minutes or so to make sure it’s not stick into the bottom of the pot that’s going to be a dream that chicken is smelling good already I am making my Herby Panetta wrapped chicken with
Palenta this recipe is so easy and it’s going to like stun anybody you serve it to even if it’s just your family or just for yourself or you’re making it for like I don’t know your boss is coming to dinner do bosses still come to dinner I
Feel like no but that’s okay whatever whatever that is for you in-laws there you go I got you covered all right so my palenta is here and it’s been cooking away and you see how thick and creamy that gets so you want to give that a stir basically it just kind of turns
Into like corn pudding in the best way possible it’s Savory that garlic in there has cooked down so now I’m going to amp this up a little bit I’m going to toss in a couple tablespoons of butter cuz butter never hurt anybody or maybe
It did but I don’t want to know about it so I’m going to pop that right on in and that’s just going to melt in and just give another layer of creaminess into this delicious Penta now while that butter gets to Melting I’m also going to
Chop up some herbs I always like if I’m using herbs in one part of the meal you’re going to see it in pretty much every part of the meal because it just brings everything together and it makes you feel like you’re being a little healthy because it’s green which is
Always good so I’m just going to throw in a little bit of parsley again if you wanted to here you could throw in some basil you could stir some basil pesto through that that would be delicious um a little bit of Teragon feel a little French with this kind of Italian chicken
Vibe just give it a little bit of a chop and that’s going to get tossed on into that Penta as well and even if you didn’t have fresh herbs on hand you could throw in some dry herbs that would work too it would still flavor it up it
Would just be a little bit more Woody now obviously I need to add cheese because this is Penta so we got to add the king of cheese and that is parmesano regano so I’m just going to grate some stuff right on in now if you wanted to
You could do this with any type of cheese if you want really really like stringy palenta you could even do like Fontina or mozzarella it would give like a real stretch to it I’m going to add in you know I’m just going to keep going essentially you add as much cheese as
You want I’m not your mom I’m your friend Mary we’re just cooking together but uh I like to go for about like half a cup To I don’t know a cup8 maybe some more yeah we’re going big on the cheese listen we’re having fancy people over that looks about good that looks like an unappropriate amount of cheese all right now I’m going to give that a whisk just to bring all of that together
And at this point you can season it up give it a little bit of a taste I used vegetable broth so I’m gonna give this a bit of a taste again that oh that was a big hunk of butter that cheese I’m really I’m pumped about this that cheese
Is salty so you don’t want to add salt until after you add it So a little bit of salt and just a pinch of salt into there that’s going to just bring those flavors out if you wanted to you could add some butter that would be great too and as you see I’ve just got some grilled Rini or broccolini on the
Side here any sort of green even if you just did some wilted spinach that would be delicious too but do you see how thick and wonderful that palenta is it looks absolutely delicious so those are good to go I’m just going to come over here and show you this chicken so we’ve
Got this chicken resting it roasted in the oven for about 22 minutes and you see that beautiful Panetta crisped up it’s going to be out of control if you really wanted to go fancy you could also stuff this chicken then wrap it but you know we’re keeping things light today on
The good stuff so now you just want to cut this up I like to cut it you can serve it whole but I do like to kind of slice it on a bit of an angle just to give you those little bits does half the work for your guests so they’re feeling
Extra fancy that Panetta is crispy and delicious you see that filling and to serve this baby up you just grab your bowls come on over to the palenta and this is my favorite part about palenta it just makes a bed for whatever you want to put it on so grab your spoon
Pour some of that stuff right on into that bowl creamy and delish and again you can do this if you wanted if you wanted to do some like roasted mushrooms on top of here use a mushroom broth in that palenta pop a little bit of those greens right on top
Just to you know we’re healthy here this is fine there’s not eight cups of cheese in that palenta we’re keeping things good and then just pop that chicken right on top I’m going to keep m chicken free but we go right on in pop that right over top and it is looking totally
Delicious all right now I’m very excited about this but I’ve got the perfect guy on standby to come on out and taste this come on out Ryan hingson hey man how’s it going I’m so good I feel like I give you a chicken hug yes yes all right how you
Feeling about chicken I I love it I know you you eat very fancy food for a living and also just like delish food for yeah it’s must I must have been a great person in a for of life my karma is incredible yeah your job is amazing and
I’m not going to lie I’m a little nervous so you ready to dig in yeah I always love a little Penta with my cheese I’m very excited this smells incredible it’s really good okay cool let’s give it a dig on it all right I did some of the cutting for you you
Still got to use Theif I it this is where Aaron Aron never uses a knife never ever I’m going I need the perfect bite I know right okay we’re going to go in uh there right creamy creamy wow mhm not too shabby I always love a double protein situation oh yeah palenta and
Chicken yeah and that petta oh for me this is what I call wrapping a present everybody likes a little bit of a pig wrap and you’re good to go this is so so good Ryan can I go back in oh yeah you go back in hey Mary here what did you
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