Provolone & pancetta stuffed chicken breasts

1 tsp plus 1 1/2 cups olive oil (I did not use this much!)
6 oz pancetta, cut into 1/4" dice
2 garlic cloves, minced
5 boneless chicken breast halves
salt and ground pepper, to taste
3 oz aged provolone, grated
1 cup all purpose flour
4 egg whites, lightly beaten
3 1/2 cups of toasted bread crumbs

in a fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl, stir in sage.
Create a pocket in each chicken breast. Season with salt and pepper, and stuff each chicken breast with the 2 Tbs of grated provolone and 1 Tbs of pancetta mixture. Set chicken on wire rack and freeze 5 minutes.
Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so that they adhere. Set chicken on wire rack and refigerate 15 minutes.
In wide, shallow pan over high heat, heat remaining oil. Fry chicken in catches, 5-6 minutes. Turn chicken; reduce to medium heat. Cook until chicken is cooked through or 7-8 minutes. Drain on paper towels.
Serve with cranberry citrus salad.