Cook time: 20
- 1/4 pound thinly sliced pancetta (or 1 package), diced small
- Extra-virgin olive oil, if needed
- 1 or 1.5 pounds Brussels sprouts, trimmed and shredded (10 cups)
- Coarse salt and ground pepper
In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 6 to 18 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Add Brussels sprouts and cook, stirring occasionally, until crisp-tender, 8 minutes. Stir in pancetta. Remove from heat, and season with salt and pepper. Serve warm or at room temperature.
(You can serve this dish with the stuffed chicken breasts, leaving out the pancetta and just using olive oil to cook them.)