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Chicken Florentine all’ Orange with Caprese Cucumber Salad
Restaurant: Villa Romana – Myrtle Beach
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Skill Level: Easy Prep Time: 20 min Cook Time: 45 min |
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 Aris' Pairing For This Dish: 2003 Custoza - Lugana |
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Ingredients
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Yield: Serves 2 |
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Juice from 1 Orange
1/2 cup heavy cream
Garlic powder (a pinch)
Salt and pepper to taste
1/2 ounce dry white wine
1 7-oz. chicken breast filet, split and pounded thin
1 ounce cooked spinach seasoned with salt, pepper, garlic and butter
1 baton Prosciutto ham (half of a thin sliced)
Sticks provolone cheese julienne style, about 1/4 inch thick
Egg wash
Flour
Champignon mushrooms, sliced thin
1/2 Tbs Pine nuts
2 ounce shredded mozzarella
Canola oil for frying
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Preparation
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Mix orange juice, cream, garlic, powder, salt, pepper and wine.
Reduce until medium thick sauce consistency.
Wrap chicken around spinach, prosciutto ham and provolone.
Dip roll in egg wash, then flour and sauté in pan with oil until chicken is done.
Place in baking dish and top with mushrooms, pine nuts, orange sauce and mozzarella. Put in oven at 500 degrees for 6 minutes or until the cheese is melted.
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Caprese Cucumber Salad |
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1 Roma tomato, diced
1 Small cucumber, diced
1 Ovolone diced (fresh mozzarella)
5-6 Fresh basil leaves, chopped
Salt, pepper to taste
Extra virgin olive oil
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Mix all ingredients in a salad bowl and serve. |
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