Make Ahead

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

March  5, 2010
0 Ratings
  • Serves 4
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. You could also stuff and roll quail, cornish game hens or poussins as well. —coffeefoodwrite

What You'll Need
  • 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
  • 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
  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...

See what other Food52ers are saying.

  • arielleclementine
  • gluttonforlife
  • coffeefoodwrite
  • aargersi
  • AntoniaJames

8 Reviews

arielleclementine March 5, 2010
how fun! that sauce sounds incredible!
coffeefoodwrite March 12, 2010
Thank you, arielleclementine. I have so enjoyed your recipes so far!
gluttonforlife March 5, 2010
I'd like to take a bath in that sauce!!
coffeefoodwrite March 12, 2010
Me too! thanks....
coffeefoodwrite March 5, 2010
Thanks AJ! You always have such wonderful spice ideas -- I'll keep that in mind for next time!
aargersi March 5, 2010
This looks fabulous! I love the long reduction, it sounds like a sauce worth doubling and then freezing portions so you never risk being without it again.
coffeefoodwrite March 5, 2010
Thank you, aargersi! The reduction recipe is actually quiet generous -- it makes much more than you need for serving four -- we always just throw it in the fridge and use it for other things -- It will keep for a couple of weeks because of the sugar content....
AntoniaJames March 5, 2010
Amazing . . . . . Port + Curacao (brilliant choice) + Citrus = Exquisite Happiness, even if it takes five hours to cook!! I'd probably crush some coriander, which is the spice I taste most clearly in Curacao, and throw that in, too. So, so tasty looking. ;o)