CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Eggs, Dairy |
|
Poultry |
2 |
Servings |
INGREDIENTS
2 |
|
Whole boned chicken breasts |
|
|
Skinned and lightly pounded |
|
|
Flour to dredge |
3 |
T |
Butter |
1/3 |
c |
Hazelnuts, coarsely chopped |
1/3 |
c |
Fresh bread crumbs |
1/4 |
t |
Thyme |
1 |
|
Egg, lightly beaten with |
1 |
t |
Water |
|
|
Salt and pepper to taste |
1 |
|
Orange, sectioned |
|
|
reserve any juice |
1/8 |
t |
Hazelnut liqueur, Such as Fr |
1 |
c |
Heavy cream |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cut each chicken breast in half. Mix together hazelnut pieces, bread
crumbs and thyme. Set aside. Prepare egg wash. Beat egg lightly with
water, and add salt and pepper. Dredge chicken breasts in flour, dip
into egg wash and coat with hazelnut crumb mixture. Shake off excess.
Chill until ready to use. Melt butter in heavy pan. Over moderate
heat, cook chicken breasts until golden brown on both sides,
approximately 10 to 15 minutes. Add reserved orange juice, thyme,
hazelnut liqueur, and heavy cream. Simmer gently, basting often, until
chicken is barely cooked through and sauce has thickened slightly.
Add orange sections and season to taste with salt and pepper. Remove
chicken breasts from pan and pour sauce over them. Serve From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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