by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
Expand¾ cup Bulgarian feta (or whatever feta you have on hand...) Ask a question about this ingredient
1 egg – beaten Ask a question about this ingredient
2 tablespoon fresh mint – chopped Ask a question about this ingredient
4 turns fresh ground black pepper Ask a question about this ingredient
¼ teaspoon smoked paprika Ask a question about this ingredient
½ tablespoon butter Ask a question about this ingredient
½ tablespoon extra virgin olive oil Ask a question about this ingredient
¼ cup soft goat cheese Ask a question about this ingredient
l clove garlic – crushed Ask a question about this ingredient
approximately 3 slices proscuttio per breast Ask a question about this ingredient
4 boneless, skinless chicken breasts – pounded to ¼ to ½ an inch thick Ask a question about this ingredient
Extra utensils: kitchen twine Ask a question about this ingredient
Pound chicken breasts to about ½ inch thick. Preheat oven to 400 degrees.
Ask a question about this stepAdd 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.
Ask a question about this stepLay 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.
Ask a question about this stepUse kitchen twine to tie securely; first the long ends; then two ties around middle sections (see pic!).
Ask a question about this stepHeat olive oil and butter in medium sauce pan over medium to medium-high heat. Place each roll in and sauté until deep mahogany/golden.
Ask a question about this stepRemove 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. =)
Ask a question about this stepWhen 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.
Ask a question about this step(This would be good with a nice light cucumber salad...=))
Ask a question about this step9 large blood oranges – peeled and skinned Ask a question about this ingredient
1 regular orange Ask a question about this ingredient
1 cup tangerine juice Ask a question about this ingredient
2 cups red wine Ask a question about this ingredient
½ cup orange liquor (we used Orange Curacao) Ask a question about this ingredient
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...
Ask a question about this stepThank you, arielleclementine. I have so enjoyed your recipes so far!
I'd like to take a bath in that sauce!!
Me too! thanks....
Thanks AJ! You always have such wonderful spice ideas -- I'll keep that in mind for next time!
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.
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....
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)
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
how fun! that sauce sounds incredible!