PROSCIUTTO & MOZZARELLA STUFFED CHICKEN

By Josh Jones

8 boneless Chicken breasts
8 slices prosciutto
8 ounces shredded mozzarella
salt and pepper
olive oil

Preheat oven to 350°. Pound out the chicken and wrap a piece of prosciutto and mozzarella into each breast. Secure with toothpicks brush with olive oil. Bake for 45 – 50 minutes or until done.

ORANGE BEURRE BLANC SANCE (drizzle for chicken)

1 cup orange juice
½ cup dry white wine
1 cup heavy cream
1 tbs parsley leaves very finely chopped
4 tbs butter

Combine orange juice and wine in saucepan and simmer on medium heat until reduced by half in volume. Stir in cream, bring to a gentle simmer; allow to reduce and thicken over low heat. Stir in parsley, whisk in the butter and drizzle over the chicken. Sauce takes 30 min.