Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce

Ingredients

• 8 servings pepper black freshly ground
• 4 tablespoons butter cut into cubes ()
• 6 ounce chicken breasts boneless
• 0.5 cup cooking wine dry white
• 1 tablespoon parsley leaves fresh very finely chopped
• 1 cup heavy cream 
• 8 servings olive oil for brushing
• 1 cup orange juice 
• 8 slices pancetta 
• 8 servings salt 
• 8 ounces mozzarella cheese shredded

Equipment

• baking sheet
• sauce pan
• oven
• whisk
• toothpicks

Directions

1. For the stuffed chicken: Preheat oven to 350 degrees F.
2. Carefully slice a slit along edge of the thickest part of each chicken breast to create a pocket. Stuff a slice of prosciutto and 1-ounce mozzarella into each, secure with toothpicks as needed, and place on a baking sheet. Season with salt and pepper and brush with olive oil.
3. Place in the oven and roast until fork tender about 45 to 50 minutes.
4. Combine the orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
5. Remove any toothpicks from chicken and place on serving dish.
6. Whisk butter into sauce just before serving, and drizzle sauce around and over the chicken.