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1. Cut chicken in half horizontally. Top each half with one-fourth the cheese. Wrap pancetta around cheese; tuck ends under chicken.
2. In large nonstick skillet heat oil over medium-high heat. Cook chicken, cheese side up first, over medium heat for 4 to 5 minutes. Turn; cook 4 to 5 minutes, until golden brown and no pink remains in chicken. Transfer to platter; cover to keep warm.
3. Remove skillet from heat. Add dates, vinegar, and water to skillet. Return to heat. Cook, uncovered, for 5 to 7 minutes, until sauce is thickened and dates are soft, stirring to scrape up browned bits.
4. Spoon sauce over chicken. Sprinkle lightly with salt and pepper.