PROSCIUTTO AND MOZZARELLA STUFFED CHICKEN WITH ORANGE BEURRE BLANC SAUCE

Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce image

Provided by Robert Irvine : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

Previous Next

8 (6-ounce) boneless chicken breasts, skin on
8 slices prosciutto
8 ounces shredded mozzarella
Salt
Freshly ground black pepper
Olive oil, for brushing
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

Steps:

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.