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1
Pound chicken breasts to about 1/2 inch thick. Preheat oven to 400 degrees.
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2
Add feta, egg, mint, black pepper, paprika, goat cheese, and crushed garlic all together in a bowl. Smash together with a fork until slightly lumpy but also smooth.
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3
Lay out pounded chicken breasts on flat surface. Spoon one to two tablespoons filling into middle. Roll up like a burrito. Wrap each breast in pancetta also covering the little ends in case any of the feta filling is seeping out.
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4
Use kitchen twine to tie securely; first the long ends; then two ties around middle sections (see pic!).
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5
Heat olive oil and butter in medium sauce pan over medium to medium-high heat. Place each roll in and saute until deep mahogany/golden.
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6
Remove to baking dish and bake for 15 minutes at 400 degrees until chicken is cooked through (be careful here - the chicken will cook quickly - you want to find that nice balance between cooked through and juicy - be very very careful not to overcook - you don't want it to be card board-y. =)
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7
When cooked, remove from oven and let rest for about five minutes. Slice on the diagonal; place on plates and spoon blood orange reduction over top.
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8
(This would be good with a nice light cucumber salad...=))
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9
Just throw everything into a large pot and cook down for about 5 hours or so, until thick and fragrant. Spoon over stuffed chicken or use for other (very interesting) things...
