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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By geminiRX
on November 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy recipe and FANTASTIC! The sauce was brilliant and addictive (it had me thinking about left overs all night. A few modifications I used:
1. Add a cup of grated parmasean to the sauce - thickens and compliments
2. 1-2 teaspoons of fresh Tarragon to the sauce recipe is very nice.
3. I doubled the sauce quantity.
4. I pounded the chicken breasts out, inserted cheese stick and proscuitto - then rolled
I found the mozza cheese a little bland - may need to find a better complimenting cheese
By marsalaman
on June 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I couldn't taste the prosciutto in the dish but the sauce is incredible. I used orange concentrate diluted 50-50 with water in the sauce which made it strong on orange, I loved it. The next day I added some mozzarella cheese and cinnamon to the sauce and used it in another dish, verry good. I also used skinless breasts. I also put fresh basil in the chicken which my wife loved.
By mbonatz
Schaumburg, IL
on June 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
SO delicious! I did use the skinless breasts, which I pounded and rolled up with the filling, using twine to secure the roulades. I browned the breasts and then baked them for about 30 min. The chicken was very good, but the beurre blanc was the real star. I used a stainless steel skillet for the sauce so it reduced more quickly, having more surface area. I couldn't get enough of that sauce! I wasn't only licking my plate; I was licking the skillet! My whole family felt the same way about it, so I plan to make this recipe again and again.
Read all 21 reviews