Valencia Chicken Breasts Food

WRAPPED CHICKEN BREASTS

Wrapped Chicken Breasts image

This is another one of my favourite ways to dress up chicken breasts. The basic idea is in the recipe but I think there are so many variations you could try, depending on what's in your kitchen. A bit of fresh rosemary, instead of sage, might be nice or maybe another type of cheese.

Provided by Sackville

Categories Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 boneless skinless chicken breasts
2 ounces soft goat's cheese or 2 ounces shredded mozzarella cheese
4 strips bacon
sage leaf, minced
2 cloves garlic, minced (optional)
1 tablespoon olive oil

Steps:

Preheat oven to 375 degrees F or 190 degrees C.
Use a knife to make a slit in the chicken breasts.
Stuff 1/2 of the cheese, 1/2 garlic and 1/2 sage in the slit.
Wrap 2 bacon strips around each breast.
Put in a baking dish and drizzle olive oil over the meat.
Bake uncovered for 30-35 minutes and serve with your favourite side dishes.

VALENCIA CHICKEN BREASTS

Valencia Chicken Breasts image

The Valencia region is home to the citrus-growing industry of Spain, & the Navel, Clementine & Mandarin orange varieties are among the best-known & most successful of its exports. Not surprisingly, CULINARIA SPAIN included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of Valencia, Spain. Enjoy

Provided by twissis

Categories Poultry

Time 45m

Yield 4 Chicken breasts w/sauce, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts
salt and pepper
4 tablespoons olive oil
2 carrots (sml dice)
1 onion (sml dice)
1 teaspoon sugar
3 oranges, juice of
1 lime, juice of
1/2 cup white wine
1 orange (rind & pith removed, sliced thinly in 8 slices & those slices halved)
2 tablespoons Grand Marnier (more or less per taste pref as opt add to Step 3 of prep)

Steps:

Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.

Nutrition Facts : Calories 352.7, Fat 16.8, SaturatedFat 2.6, Cholesterol 75.5, Sodium 161.6, Carbohydrate 18.8, Fiber 2.3, Sugar 12.6, Protein 26.5

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