Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce

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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

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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.

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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.

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Well here you go guys. although personally i would use a skinless chicken breast, and make it a roulade instead of a "stuffed breast".

For Chicken: butterfly the chicken twice -cut in half by width without cutting all the way through- and open it up. pound to an even 1/4". season to taste. add stuffing. roll it up, and sear the outside in a hot oven safe pan. once browned remove from stove, brush with oil -or butter- and put in an oven at 350 until cooked through.

For sauce: add wine and oj to a pan and reduce to almost dry. but dont burn it! Add the cream and reduce until the bubbles slow down. Again... dont burn it! remove from heat and start adding the butter a little at a time whisking constantly.

slice roulade into 1 inch slices, top with the beurre blanc, and garnish with the fresh parsley. easy peasy lemon squeezy =

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It would be nice if there were DIRECTIONS with the recipe! I'll rate it four because it sounds delicious, but really, what does that rating mean without making it?

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Does anyone have any great sides to serve with this dish? Can't wait to make it!!

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But there are no instructions, I will love to make this. Unfortunately i did not seed this show

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OK--so I would give this recipe 5 stars if it was a little more healthy and less dated (chicken cordon Bleu, anyone?, however, it was absolutely delicious and a nice payoff for minimal work. The sauce is very tasty. Another reviewer said it broke...may I suggest you watch it very carefully after adding the cream and make sure it does not BOIL but simmers ever-so-gently. Also, to enjoy the lovely velvet texture you really need to have patience and let the OJ/wine reduce as instructed. No rushing! I used Canadn Bacon and Pepper Jack, also Cilantro instead of parsely for some added zing. I would make this again if I plan to work out for an hour to make up for the butter and cream ;
Served with penne and steamed broccoli. Highly recommend if you want a creamy chicken dish with nice presentation.

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Instead of slits. I pound out the chicken to 1/4 inch and use 4 slices of swiss with 2 slices of low sodium ham and roll it up. As for the sauce (it's great you need to start it as soon as the chicken goes in the oven. Robert also used this sauce in his Mahi-Mahi recipe. Works even better with fish.

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The sauce set perfectly for me, and even after refrigerating it for left over, never separated. I used a relly easy stuffing technique from the Barefoot contessa, (where she stuff chicken under the skin with goat cheese, sundries tomatoes, and basil...which is esy and crazy good as well, but For me to not be a fan of Chicken, I am so glad that I have found a couple of recipes like these that are awesome. I used the Fontina cheese as well. I'm looking for a side that would go well, I did a balsalmic veg and it didn't copliment very well at all. My fault, I should have thought about the side before. Can't wait to make it again.