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Reviewed Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce
"Well here you go guys. although personally i would use a skinless chicken breast, and make it a roulade instead of a "stuffed breast".
For Chicken: butterfly the chicken twice -cut in half by width without cutting all the way through- and open it up. pound to an even 1/4". season to taste. add stuffing. roll it up, and sear the outside in a hot oven safe pan. once browned remove from stove, brush with oil -or butter- and put in an oven at 350 until cooked through.
For sauce: add wine and oj to a pan and reduce to almost dry. but dont burn it! Add the cream and reduce until the bubbles slow down. Again... dont burn it! remove from heat and start adding the butter a little at a time whisking constantly.
slice roulade into 1 inch slices, top with the beurre blanc, and garnish with the fresh parsley. easy peasy lemon squeezy =
Reviewed Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce
"Well here you go guys. although personally i would use a skinless chicken breast, and make it a roulade instead of a "stuffed breast".
For Chicken: butterfly the chicken twice (cut in half by width without cutting all the way through) and open it up. pound to an even 1/4". season to taste. add stuffing. roll it up, and sear the outside in a hot oven safe pan. once browned remove from stove, brush with oil (or butter and put in an oven at 350 until cooked through.
For sauce: add wine and oj to a pan and reduce to almost dry. but dont burn it! Add the cream and reduce until the bubbles slow down. Again... dont burn it! remove from heat and start adding the butter a little at a time whisking constantly.
slice roulade into 1 inch slices, top with the beurre blanc, and garnish with the fresh parsley. easy peasy lemon squeezy =
Reviewed Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce
"Well here you go guys. although personally i would use a skinless chicken breast, and make it a roulade instead of a "stuffed breast".
For Chicken: butterfly the chicken twice (cut in half by width without cutting all the way through), and open it up. pound to an even 1/4". season to taste. add stuffing. roll it up, and sear the outside in a hot oven safe pan. once browned remove from stove, brush with oil (or butter) and put in an oven at 350 until cooked through.
For sauce: add wine and oj to a pan and reduce to almost dry. but dont burn it! Add the cream and reduce until the bubbles slow down. Again... dont burn it! remove from heat and start adding the butter a little at a time whisking constantly.
slice roulade into 1 inch slices, top with the beurre blanc, and garnish with the fresh parsley. easy peasy lemon squeezy =)
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