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.
Ingredients
3 tbsp butter
1 onion, finely chopped
8 oz chicken livers
2 oz dry sherry
1 tsp paprika
Salt and pepper
6 bread slices, toasted, crusts removed
3 chicken breasts, halved
Juice of 1 lemon
Sesame seeds
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.
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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