Pancetta Stuffed Airline Chicken Breast With Roasted Garlic Potatoes

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Servings: 2-4
  • Product: Blacklock *39* 12 Inch Skillet


  • 4 airline chicken breasts
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons thyme
  • 8 ounces prosciutto, diced
  • Lemon
  • Salt and pepper to taste
  • 1½ pounds rainbow potatoes
  • ¼ cup salt
  • 2 tablespoons garlic, minced
  • 1 tablespoon thyme
  • 2 tablespoons olive oil
  • Salt and pepper
Airline Chicken
  • Airline Chicken
  • Airline Chicken


Preheat oven to 475 degrees F. In a pot, cover potatoes with salted water and bring to a boil, 10 minutes. While the potatoes are boiling, cut a pocket in each chicken breast horizontally, about 2-3 inches wide.

Preheat a 12 inch skillet over medium high heat for 4-5 minutes.

Drain potatoes and toss with olive oil, garlic, thyme, and season with salt and pepper.

Add oil to the skillet and sear the chicken, skin-side down, 5-6 minutes. Place boiled potatoes under seared chicken in your 12 inch skillet and bake, 20 minutes. Flip chicken skin-side up and roast for an additional 6-8 minutes.

Squeeze lemon over the chicken and potatoes. Serve.

Sketch of the 12 Inch Skillet

Blacklock *39* 12 Inch Skillet

The versatility of this skillet symbolizes the resourcefulness of Lodge Cast Iron during the Great Depression. The company made it successfully to 1939, the end of the economic downturn.

As a company, Lodge adapted and thrived, and this Blacklock skillet adapts to any stovetop, oven, grill, or open flame. Sear pork tenderloin, roast veggies, and bake a decadent blueberry pie with this skillet.

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Gather the family around the table to share delicious entrees, sweet desserts, and more. Just like Blacklock, these mealtime moments will last a lifetime.

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