| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats | Italian | Not, Sent | 6 | Servings |
INGREDIENTS
| 1 | c | Italian Bread crumbs |
| 2 | tb | Grated Parmesan cheese |
| 1 | Clove garlic, minced | |
| 1/4 | c | Vegetable oil |
| 6 | Boneless skinless chicken breast halves | |
| 1/4 | c | Sugar |
| 2 | ts | Cornstarch |
| 1/2 | c | Fresh or frozen cranberries |
| 1/2 | c | Orange juice |
| 1/4 | c | Water |
| 2 | tb | Cornstarch |
| 1 | c | Water, divided |
| 1/2 | c | Honey |
| 1/4 | c | Prepared mustard |
INSTRUCTIONS
CRANBERRY ORANGE SAUCE HONEY MUSTARD SAUCE In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2 in. thickness; cut into 1-inch wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake at 350 for 20 minutes or until golden brown. Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tbsp water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping. Recipe by: Taste Of Home - February/March 1997 Posted to MC-Recipe Digest V1 #456 by The Taillons <taillon@access.mountain.net> on Jan 30, 1997.
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