Stuffed Chicken Breasts With Creamy Orange Sauce

Name: Stuffed Chicken Breasts With Creamy Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffed Chicken Breasts; 2 boneless, skinless chicken breasts; 2 small slices of Greek feta; 1 teaspoon fresh mint, chiffonnade; 3 tablespoons unsalted butter, divided use; 1 tablespoon virgin olive oil; kosher salt and ground white pepper; 1 shallot, thinly sliced; 1/2 cup freshly squeezed blood orange juice; 1/2 cup heavy cream; 1 teaspoon cornstarch (optional); Gremolata; 2 teaspoons fresh mint, minced; 1 teaspoon blood orange zest; 1/2 teaspoon thinly sliced fresh garlic

Servings: persons

Stuffed Chicken Breasts
2 boneless, skinless chicken breasts
2 small slices of Greek feta
1 teaspoon fresh mint, chiffonnade
3 tablespoons unsalted butter, divided use
1 tablespoon virgin olive oil
kosher salt and ground white pepper
1 shallot, thinly sliced
1/2 cup freshly squeezed blood orange juice
1/2 cup heavy cream
1 teaspoon cornstarch (optional)
Gremolata
2 teaspoons fresh mint, minced
1 teaspoon blood orange zest
1/2 teaspoon thinly sliced fresh garlic

1
Carefully cut a slot in each breast and widen with fingers. Insert a slice of cheese and chopped mint. Secure with wooden toothpicks. (This keeps the cheese from seeping into the pan.) In a medium-sized skillet, melt one tablespoon of butter and the olive oil. Cook chicken until done, at medium heat, about 5 minutes per side, depending on the size of the pieces. Remove chicken and keep warm.
2
Melt remaining 2 tablespoons butter and saute shallot until it softens. Add juice, zest and cream. Crank up the heat for about 5 minutes until mixture thickens slightly. At this point, add the cornstarch, if so desired, and whisk for a thicker sauce. Return chicken to pan, simmer and turn pieces at least once - cover.
3
Combine ingredients.
4
Serve chicken atop whole wheat couscous and plate. Sauce each portion and garnish with thin twists of citrus and a sprig of mint.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Stuffed Chicken Breasts, 2 boneless, skinless chicken breasts, 2 small slices of Greek feta, 1 teaspoon fresh mint, chiffonnade, and more.

Yes, Stuffed Chicken Breasts With Creamy Orange Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!