Proscuttio Wrapped Chicken Stuffed w/ Feta & Mint -- Doused in a 3-Day Blood Orange Reduction

Directions

1. For the Chicken & Filling:
2. Pound chicken breasts to about ½ inch thick. Preheat oven to 400 degrees.
3. 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.
4. 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.
5. Use kitchen twine to tie securely; first the long ends; then two ties around middle sections (see pic!).
6. 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.
7. 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. =)
8. 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.
9. (This would be good with a nice light cucumber salad...=))

1. 3-Day Blood Orange Reduction:
2. 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...