• Preheat oven to 400ºF. Place pancetta on parchment paper–lined baking sheet and bake for 5 to 7 minutes or until crisp. Blot with paper towel; let cool and crumble. Mix together pancetta, goat cheese, Parmesan, basil, pesto, garlic, and half of the salt and pepper.
• Slice chicken breasts horizontally almost in half, but still keeping breasts intact. Spread one-quarter of the cheese mixture on bottom half of each chicken breast. Fold over and secure with toothpick. Sprinkle with remaining salt and pepper.
• Heat oil in skillet set over medium heat; fry chicken breasts for 3 to 5 minutes per side until golden. Transfer to baking sheet; roast for 12 to 15 minutes or until instant-read thermometer reaches 165ºF.

Tip: Add 1/2 tsp dried herbs, such as oregano, thyme or rosemary, to goat cheese mixture if desired.