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Author Notes: This is a nice little combination of chicken, cheese, oranges and a variation on bacon – my husband (who is an AMAZING cook!) and I created this together –And, okay, I admit the blood orange reduction didn’t really take three days to make; just three evenings of about 1 ½ to 2 hours each – basically you just want to cook the sauce down for about 5 hours – more if you can. But 5 hours should do it. The sauce is pretty basic; and once you make it; you can use it for other things – let’s say the “Fillo Rolled Blood Orange Tart” that I hope to post before this contest is over!... P.S. You could also stuff and roll quail, cornish game hens or poussins as well. —coffeefoodwritergirl
For the Chicken & Filling:
- ¾ cup Bulgarian feta (or whatever feta you have on hand...)
- 1 egg – beaten
- 2 tablespoon fresh mint – chopped
- 4 turns fresh ground black pepper
- ¼ teaspoon smoked paprika
- ½ tablespoon butter
- ½ tablespoon extra virgin olive oil
- ¼ cup soft goat cheese
- l clove garlic – crushed
- approximately 3 slices proscuttio per breast
- 4 boneless, skinless chicken breasts – pounded to ¼ to ½ an inch thick
- Extra utensils: kitchen twine
- Pound chicken breasts to about ½ inch thick. Preheat oven to 400 degrees.
- Add feta, egg, mint, black pepper, paprika, goat cheese, and crushed garlic all together in a bowl. Smash together with a fork until slightly lumpy but also smooth.
- Lay out pounded chicken breasts on flat surface. Spoon one to two tablespoons filling into middle. Roll up like a burrito. Wrap each breast in pancetta also covering the little ends in case any of the feta filling is seeping out.
- Use kitchen twine to tie securely; first the long ends; then two ties around middle sections (see pic!).
- Heat olive oil and butter in medium sauce pan over medium to medium-high heat. Place each roll in and sauté until deep mahogany/golden.
- Remove to baking dish and bake for 15 minutes at 400 degrees until chicken is cooked through (be careful here – the chicken will cook quickly – you want to find that nice balance between cooked through and juicy – be very very careful not to overcook – you don’t want it to be card board-y. =)
- When cooked, remove from oven and let rest for about five minutes. Slice on the diagonal; place on plates and spoon blood orange reduction over top.
- (This would be good with a nice light cucumber salad...=))
3-Day Blood Orange Reduction:
- 9 large blood oranges – peeled and skinned
- 1 regular orange
- 1 cup tangerine juice
- 2 cups red wine
- ½ cup orange liquor (we used Orange Curacao)
- ¾ cup port
- Just throw everything into a large pot and cook down for about 5 hours or so, until thick and fragrant. Spoon over stuffed chicken or use for other (very interesting) things...
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint