Make Ahead

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

March  5, 2010
0 Ratings
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

  • Serves 4
Ingredients
  • 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
In This Recipe
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...

See what other Food52ers are saying.

  • arielleclementine
    arielleclementine
  • gluttonforlife
    gluttonforlife
  • coffeefoodwrite
    coffeefoodwrite
  • aargersi
    aargersi
  • AntoniaJames
    AntoniaJames

8 Reviews

arielleclementine March 5, 2010
how fun! that sauce sounds incredible!
 
Author Comment
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!!
 
Author Comment
coffeefoodwrite March 12, 2010
Me too! thanks....
 
Author Comment
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.
 
Author Comment
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)