Breast of Veal Stuffing

1/4 lb Pancetta or bacon
1 tb Olive oil
1 Onion; finely diced
1 tb Minced garlic
1/4 c Lentils
1/4 c Arborio rice
2 c Low-sodium chicken broth
2 tb Chopped fresh sage
Salt
Pepper

UNROLL PANCETTA, chop into 1/4-inch pieces and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes. Add lentils, rice and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper.

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