Pan-Roasted Chicken Breast, Wilted Greens, Pancetta, Olive Oil and Balsamic

Reduction2 cups balsamic vinegar 1 skinless, boneless chicken breast (6-8 ounces) skinlessSalt and pepper 1/4 cup vegetable oil1 sprig rosemary1 garlic clove, crushed slightly1 teaspoon butter1 tablespoon pancetta (Italian bacon), diced3 ounces mesculun greensGround white pepper 1/2 cup extra virgin olive oil1 tablespoon minced chivesDo ahead: Pour balsamic vinegar in saucepan and simmer over low heat 45 minutes to 1 hour or until vinegar is reduced to 2 tablespoons. If you reduce it too fast it will become bitter. Keep covered at room temperature until ready to use.To prepare chicken: Heat oven to 350 minutes.Season chicken with salt and pepper. Heat a thin layer of canola oil in oven-proof skillet and sear the breasts until slightly golden, about 2 minutes per side. Place in oven and bake 4 to 5 minutes. Remove and add rosemary, garlic clove and butter to bottom of pan. Return to oven and bake until done, 3 to 4 minutes. Baste with juices and remove to warm plate.Add pancetta to pan. Cook on stove top until slightly crisp around edges and fat is rendered. You should have about 1 tablespoon fat. Add the mesclun greens and cook just until wilted. Season with fresh white pepper. Place greens in middle of plate and spoon olive oil around, then balsamic reduction. Top greens with chicken and chives.Serves six.Serving suggestion: Serve with soft polenta and a white wine such as a Sauvignon Blanc. Try Verdicchio or Vermentino.Chef Keith Willis, La Piazza, Naperville