Bearnaise Chicken Breasts Recipe

Bearnaise Chicken Breasts has a awsome taste. Bearnaise Chicken Breasts must be tried by the chicken lovers. Bearnaise Chicken Breasts gives a unique taste due to butter and sasame seeds.

Summary

Difficulty LevelEasyCourse
MethodMain Ingredient

Ingredients

 Butter3 Tablespoon
 Onion1 , finely chopped
 Chicken livers8 Ounce
 Dry sherry2 Ounce
 Paprika1 Teaspoon
 Bread slices6 , toasted and crust removed
 Chicken breasts3 , halved
 Lemon1 , juiced
 Sesame seeds1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1767 Calories from Fat 594

% Daily Value*

Total Fat 68 g103.9%

Saturated Fat 30.9 g154.4%

Trans Fat 0.3 g

Cholesterol 1178.5 mg

Sodium 2158.3 mg89.9%

Total Carbohydrates 106 g35.4%

Dietary Fiber 12.8 g51.1%

Sugars 7.7 g

Protein 177 g353.5%

Vitamin A 580.3% Vitamin C 175.2%

Calcium 42.5% Iron 181%

*Based on a 2000 Calorie diet

Directions

In a skillet, melt 1 tbsp (15 mL) butter.
Lightly brown onion.
Add livers, sherry and half the paprika.
Cook 2 minutes.
Season with salt and pepper.104 In a food processor, chop liver mixture until smooth.
Spread over toast.
Set aside.
Preheat oven to 375 °F (190 °C).
In a saucepan, melt remaining butter.
Baste chicken breasts.
Place on a baking sheet.
Season with salt, pepper and remaining paprika.
Sprinkle with lemon juice.
Cook in oven 30 minutes.
Halfway through cooking, sprinkle with sesame seeds.
Around 5 minutes before the end of cooking, place garnished toast in oven.
Remove both chicken and toast from oven.
Place a half chicken breast on each garnished toast.
Coat with cooking juices.
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