Prosciutto And Mozzarella Stuffed Chicken With Orange Beurre Blanc Sauce Food

PROSCIUTTO AND MOZZARELLA STUFFED CHICKEN

Steps:

• Preheat the oven to 375F.
• Slice the chicken into four pieces.
• Season both sides of the chicken with salt, pepper and thyme.
• Lay a slice of prosciutto on each piece of chicken, and 1 tablespoon of mozzarella at the bottom of each piece chicken.
• Roll each piece of chicken up tightly and secure with toothpicks.
• Spray a baking dish and the tops of the chicken rollups with olive oil spray.
• Bake for 30 minutes. Broil for 2-3 minutes to get the tops of the chicken golden brown.
• To make the reduction, add the preserves, balsamic and broth and mix together.
• Boil until it comes together and reduces slightly, approximately five minutes.
• Top the cooked chicken with the sauce.

MAHI-MAHI WITH ORANGE BEURRE BLANC SAUCE

Steps:

• Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl. Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours.
• About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining 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.
• Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.
• Whisk butter into sauce just before serving and spoon over and around the fish.

PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL

Steps:

• Heat oven to 350°.
• Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
• Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
• Transfer chicken to a baking pan.
• Bake until chicken is cooked through, about 15-18 minutes.
• Transfer to a platter.
• Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.