Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce

Total Time:
1 hr 30 min
Prep:
25 min
Cook:
1 hr 5 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • For the Stuffed Chicken:
  • 8 (6-ounce) boneless chicken breasts, skin on
  • 8 slices prosciutto
  • 8 ounces shredded mozzarella
  • Salt
  • Freshly ground black pepper
  • Olive oil, for brushing
  • For the Orange Beurre Blanc Sauce:
  • 1 cup orange juice
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon fresh parsley leaves, very finely chopped
  • 4 tablespoons (1/2 stick) butter, cut into cubes
Directions
  • For the stuffed chicken: Preheat oven to 350 degrees F.

  • Carefully slice a slit along edge of the thickest part of each chicken breast to create a pocket. Stuff a slice of prosciutto and 1-ounce mozzarella into each, secure with toothpicks as needed, and place on a baking sheet. Season with salt and pepper and brush with olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.

  • For the Orange Beurre Blanc:

  • Combine the orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.

  • Remove any toothpicks from chicken and place on serving dish. Whisk butter into sauce just before serving, and drizzle sauce around and over the chicken.


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