Chicken Breasts Stuffed with Prosciutto and Mozzarella in Orange Beurre Blanc Sauce
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Chicken Breasts Stuffed with Prosciutto and Mozzarella in Orange Beurre Blanc Sauce
Ingredients
- Chicken fillet - 8 pieces
- Prosciutto - 8 slices
- Salt - to taste
- Melted Cheese - 8.8 oz
- Ground Black Pepper - to taste
- Olive Oil - to taste
- Orange juice concentrate - 1 cup
- Dry White Wine - ½ cup
- Cream (40%) - 1 cup
- Chopped Sage Leaves - 1 tablespoon
- Butter - 4 tablespoons
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Carefully make a slit along each breast to create a pocket. Place a slice of prosciutto and a piece of mozzarella in each pocket. Then gently secure the slits with toothpicks. Brush the tops with olive oil, season with salt and pepper. Place on a baking sheet and bake until cooked through for 45–50 minutes.
Step 3
Meanwhile, in a saucepan, combine the orange juice and wine. Place over medium heat and reduce by half. Add the cream, bring to a boil, and simmer on low heat until thickened. Stir in the parsley. Keep the sauce warm.
Step 4
Place the chicken on plates and remove the toothpicks.
Step 5
In the warm sauce, stir in the butter until melted. Drizzle over the chicken breasts and serve.
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