- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 tablespoons crumbled bay leaves
- 8 tablespoons olive oil
- 4 skinless boneless chicken breast halves
- 6 ounces pancetta, chopped
- 1 1 1/2-pound cabbage, cored, thinly sliced
- 16 very thin slices pancetta
- 3 fresh rosemary sprigs
- 3 garlic cloves, peeled
- 1 1/2 cups dry white wine
- Mix first 4 ingredients in small bowl. Pour 5 tablespoons oil into glass baking dish. Stir in half of herbs. Add chicken. Turn to coat. Cover and chill at least 6 hours or overnight, turning occasionally.
- Sauté chopped pancetta in heavy large Dutch oven over medium heat until crisp, about 8 minutes. Add cabbage and sauté until tender, about 6 minutes. Season with salt and pepper. Set aside.
- Preheat oven to 400°F. Slightly overlap 2 slices of pancetta on work surface. Set 1 chicken breast half atop pancetta. Sprinkle chicken with salt and pepper. Top chicken with 1/4 of remaining herb mixture. Place 2 more slices pancetta atop chicken, tucking edges around chicken to enclose. Repeat with remaining pancetta, chicken and herbs.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary sprigs and garlic and sauté until rosemary is fragrant and garlic begins to brown, about 5 minutes. Using slotted spoon, remove rosemary and garlic and discard. Add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to heavy baking sheet, being careful to leave pancetta wrapped around chicken. Bake chicken until cooked through, about 12 minutes.
- Meanwhile, drain drippings from skillet. Add wine to same skillet and boil until reduced to 1/4 cup, about 8 minutes. Season with salt and pepper.
- Rewarm cabbage over medium heat, stirring often. Divide cabbage among 4 plates. Top each with chicken breast. Drizzle 1 tablespoon sauce over.