Stuffed Chicken Breasts With Creamy Orange Sauce

• 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.

chicken breasts, chicken breasts, feta, fresh mint, unsalted butter, virgin olive oil, kosher salt, shallot, freshly squeezed blood orange juice, heavy cream, cornstarch, fresh mint, orange zest, garlic

Taken from food52.com/recipes/3465-stuffed-chicken-breasts-with-creamy-orange-sauce (may not work)