Stuffed Chicken Breast with Orange Beurre Blanc Sauce

Prosciutto and Mozzarella Stuffed Chicken Breast with an Orange Beurre Blanc

Chicken Breast


  • 4 Chicken Breasts
  • 4 Prosciutto Slices
  • 4 ounces Mozzarella Cheese, Shredded
  • Olive Oil
  • Salt
  • Pepper
  • 1/2 cup Dry White Wine
  • 1 cup Pulp Free Orange Juice
  • 1 cup Heavy Whipping Cream
  • 1 tablespoon Parsley, Finely Chopped
  • 1/2 stick, Unsalted Butter, cut into cubes


Pre-heat over to 350 degrees. Cut a pocket into each chicken breast in the thickest part of the chicken breast. Stuff with prosciutto and mozzarella and then use wooden, non-colored toothpicks to hold the sides together. (Cooking twine works too Brush with olive oil and then season with salt and pepper. Bake for 45-50 minutes, or until internal temperature is 160 degrees. While that is cooking, add orange juice and white wine to a medium-sized sauce pan and heat over medium heat until it has a slow boil. Once the liquid has reduced by half, whisk in the heavy whipping cream, bring to a boil over medium, and then simmer over low until sauce has thickened. Add parsley and keep warm. Right before serving, whisk in butter until melted. When chicken is ready, remove toothpicks and pour sauce over chicken. Serve with your favorite starch for a good comfort meal, or with a steamed veggie if you’re looking for a lighter meal.


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