Blood Orange Cocktail
Stuffed Chicken Breasts
2 Chicken Breasts
4-8 Bacon Strips
12 oz. black Feta Cheese
2.5 oz. Sundried Tomatoes, diced
Tone’s Salt and Pepper to taste
•Preheat oven to 400 degrees.
•Warm up bacon strips and set aside to be used later.
•Create stuffing mix for the chicken breast. With your hands, crumble Feta for the stuffing.
•Julienne sun dried tomatoes and dice them. Place into bowl
•Take Fennel stalk and cut in half and then halve again as small as you can make it and place in bowl.
•Season with salt & pepper to taste, and set aside.
•Take Tyson Fresh Chicken Breast and clean fat off, then pound chicken to flatten. Salt & pepper to taste.
•Take stuffing mix and combine. Then fill each chicken breast by placing stuffing on flattened chicken and roll up.
•Lay bacon strips on plastic wrap. Place rolled chicken breast at the end of a bacon strip and roll up. Use toothpick to hold together.
•Place a few teaspoons of oil in a pan and warm up; place rolled chicken breasts in pan. Bacon will sizzle.
•Place chicken in a pan and place in the oven for about 20 minutes.
Chicken must be cooked to an internal temperature of 170 degrees; 180 degrees for bone in raw chicken products.
Goat Cheese Sauce
4 oz. Goat Cheese
1 clove Garlic, diced
1 Shallot bulb, diced
Tone’s Sea Salt & Pepper
1/2 cup Heavy Whipping Cream
•Take garlic and smash to get as fine as possible.
•Next take shallots, clean and dice.
•Place garlic and shallots in pan with a few teaspoons of oil to create sauce. Begin to heat.
•Salt and Pepper mixture in pan to taste
•Add White Wine to deglaze
•Add Parsley for nice color and flavor
•Add ½ container of Goat Cheese to the mixture in the pan, and then add heavy whipping cream.
•Once finished, pour over chicken breasts.
Blood Orange Cocktail
Blood Orange Liqueur
Sprite or Prosecco
•Fill Shaker with ice.
•Add about 3/4 of an ounce of Blood Orange Liqueur
•Add 1 ounce and a quarter of Tequila
•Add 1/4 ounce of Grenadine, then shake.
•Pour into glass. Add cold Sprite or Prosecco and add an orange wedge to garnish.
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