8 (6-ounce) boneless chicken breasts, skin on
8 slices prosciutto
8 ounces shredded mozzarella
Freshly ground black pepper
Olive oil, for brushing
1 cup orange juice
1/2 cup dry white wine
1 cup heavy cream
1 tablespoon fresh parsley leaves, very finely chopped
4 tablespoons (1/2 stick) butter, cut into cubes
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