~ Breast of veal stuffing Recipe ~

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.