Stuffed Chicken Breasts with Creamy Orange Sauce

March  1, 2010
0 Ratings
  • Serves 2
Author Notes

The first time I tasted a blood orange I was twenty years old, a foreign student in France. My friends and I had decided to spend the Christmas holidays in Italy. We woke up to our first day in Rome and visited a tiny coffee bar. Everyone had glasses of blood orange juice next to steaming espresso and we were so enthused. Beautiful color and raspberry- tasting, this was Italia! The men flirted with and teased us, "You pretty American girls drink orange juice in America all day long!" ...Now mint is another story. I believe that mint's proper place lies in the bottom of my glass, slightly muddled, awaiting a luscious libation. Our garden is now full of mint in early spring, peppermint, spearmint, pineapple and chocolate. This recipe draws from two of my favorites, chicken breasts stuffed with Fontina, and chicken a la orange. The gremolata is a twist, substituting mint for parsely and blood orange zest over my favorite Meyer lemons. —Lizthechef

What You'll Need
  • Stuffed Chicken Breasts
  • 2 boneless, skinless chicken breasts
  • 2 small slices of Greek feta
  • 1 teaspoon fresh mint, chiffonnade
  • 3 tablespoons unsalted butter, divided use
  • 1 tablespoon virgin olive oil
  • kosher salt and ground white pepper
  • 1 shallot, thinly sliced
  • 1/2 cup freshly squeezed blood orange juice
  • 1/2 cup heavy cream
  • 1 teaspoon cornstarch (optional)
  • Gremolata
  • 2 teaspoons fresh mint, minced
  • 1 teaspoon blood orange zest
  • 1/2 teaspoon thinly sliced fresh garlic
  1. Stuffed Chicken Breasts
  2. Carefully cut a slot in each breast and widen with fingers. Insert a slice of cheese and chopped mint. Secure with wooden toothpicks. (This keeps the cheese from seeping into the pan.) In a medium-sized skillet, melt one tablespoon of butter and the olive oil. Cook chicken until done, at medium heat, about 5 minutes per side, depending on the size of the pieces. Remove chicken and keep warm.
  3. Melt remaining 2 tablespoons butter and saute shallot until it softens. Add juice, zest and cream. Crank up the heat for about 5 minutes until mixture thickens slightly. At this point, add the cornstarch, if so desired, and whisk for a thicker sauce. Return chicken to pan, simmer and turn pieces at least once - cover.
  1. Gremolata
  2. Combine ingredients.
  3. Serve chicken atop whole wheat couscous and plate. Sauce each portion and garnish with thin twists of citrus and a sprig of mint.

See what other Food52ers are saying.

  • Lizthechef
  • Kristen Miglore
    Kristen Miglore
  • drbabs

5 Reviews

Lizthechef March 24, 2010
Your ideas sound good. I was not pleased with my combo. Fontina/sun-dried tomatoes is my usual plan. I LOVE the light tomato sauce! Thanks back at you:) ps my husband doesn't like feta either...
Kristen M. March 4, 2010
Lizthechef, you can submit as many recipes to a contest as you like, so feel free to share that salad before Friday at midnight. We'd all love to see it! And don't be so hard on yourself -- I think this sounds really good!
Lizthechef March 5, 2010
Thanks, you made my day...And there is always next week - and the next!
Lizthechef March 2, 2010
Ask yourself, is this something tasty to serve your special folks? No, it isn't. Since it's my recipe, it's my critique. Determined not to submit a salad, that is exactly what I should have done. It would have been tasty, although not special. Having learned a lesson, I will think carefully before striving for a recipe involving a trinity of ingredients. Humbled, but awaiting the next challenge, I give myself a thumbs down today.
drbabs March 24, 2010
i found this today while looking for something to do with boneless chicken breasts. My husband doesn't like feta chees, so I'm thinking of following the recipe but substituting fresh mozzarella, basil, and meyer lemon, and making a light brothy tomato sauce instead of the cream sauce (which he also doesn't like--ohh the challenges of coming up with creative ideas for someone with such strong food aversions!). I'll let you know how it goes. And I'm giving you a "thumbs up" for having your recipe be a jumping-off point for mine. Thank you!