Proscuttio Wrapped Chicken Stuffed W/ Feta & Mint -- Doused In A 3-Day Blood Orange Reduction

• For the Chicken & Filling:
• 3/4 cup Bulgarian feta (or whatever feta you have on hand...)
• 1 egg - beaten
• 2 tablespoon fresh mint - chopped
• 4 turns fresh ground black pepper
• 1/4 teaspoon smoked paprika
• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 1/4 cup soft goat cheese
• l clove garlic - crushed
• approximately 3 slices proscuttio per breast
• 4 boneless, skinless chicken breasts - pounded to 1/4 to 1/2 an inch thick
• Extra utensils: kitchen twine
• 3-Day Blood Orange Reduction:
• 9 large blood oranges - peeled and skinned
• 1 regular orange
• 1 cup tangerine juice
• 2 cups red wine
• 1/2 cup orange liquor (we used Orange Curacao)
• 3/4 cup port

1. Pound chicken breasts to about 1/2 inch thick. Preheat oven to 400 degrees.
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.
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.
4. Use kitchen twine to tie securely; first the long ends; then two ties around middle sections (see pic!).
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.
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. =)
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.
8. (This would be good with a nice light cucumber salad...=))
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...

chicken, feta, egg, fresh mint, ground black pepper, ubc, butter, extra virgin olive oil, ubc, clove garlic, breast, chicken breasts, extra utensils, orange, oranges, regular orange, tangerine juice, red wine, orange liquor, port

Taken from food52.com/recipes/3518-proscuttio-wrapped-chicken-stuffed-w-feta-mint-doused-in-a-3-day-blood-orange-reduction (may not work)