Prep: 20 minutes

Cook: 35 minutes

Makes: 4 servings

4 small chicken breasts boneless, skinless
1 Bartlett pear, sliced
4 sprigs of fresh thyme
2 teaspoon dried thyme
8 slices pancetta
2 small tomatoes, quartered
¼ cup Extra Virgin Olive Oil
¼ cup Neapolitan Herb Balsamic

Preheat oven to 350 degrees.

Lay a breast between two layers of saran wrap and hammer out to an even thickness with a tenderizer mallet. Repeat for the other three breasts.

Set one breast across two slices of pancetta. Lay several slices of pear widthwise, drizzle with Neapolitan Herb Balsamic and sprinkle with dried thyme.  Roll together lengthwise, secure with a toothpick, brush the entire outside with extra virgin olive oil, and lay in a casserole dish. Repeat for the other three breasts.

Cook in oven for 35 minutes until breasts are cooked though and pear is soft. Remove toothpicks. Serve with raw tomato and a sprinkle of dried thyme.