Provolone & Pancetta Stuffed Chicken Breasts | Williams Sonoma

Ingredients

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