Cheddar Crusted Chicken Breasts Recipe
Ingredients
| Onion | 1 Medium, quartered | |
| Dried sage | 1/2 Teaspoon | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| 10 skinless and boneless chicken breast halves | ||
| Two 10 1/2-ounce cans beef consomme | ||
| Dark brown sugar | 2 Tablespoon | |
| Orange marmalade | 1/2 Cup (16 tbs) | |
| 1/4 cup cornstarch dissolved in 1/4 cup cold water | ||
| 3 red apples (Rome or Mcintosh), cored and cut into wedges | ||
| 3 tablespoons lightly salted butter | ||
| 1/4 pound cheddar with good orange color, grated | ||
| Sherried Rice and Barley with Almonds | ||
| 1 small bunch Red Flame grapes, about 30 grapes | ||
| Grand marnier | 3 Tablespoon | |
Directions
Bring the onion, sage, broth, and water to a boil in a large saucepan.
Add the boneless chicken breasts.
Bring back to a simmer, simmer for 2 minutes, cover, and remove from the heat.
Let stand about 10 minutes.
Remove the chicken breasts to a plate and cover to keep warm.
Heat the consomme, brown sugar, orange marmalade, and cornstarch-water mixture in a large saucepan over medium-high heat until it reaches a slow boil, stirring constantly.
Remove the sauce from the heat and set aside.
Saute the apples in butter in a heavy skillet over medium heat until just browned, 2 to 3 minutes on each side.
Set aside.
Heat the broiler.
Spray a baking sheet with nonstick cooking spray.
Dry the chicken breasts and place them on a baking sheet.
Sprinkle each chicken breast with grated cheddar and slip under the broiler just to melt and brown the cheese.
Mound the hot sherried rice and barley with almonds in the center of a large platter.
Arrange the chicken breasts against the sides of the mound.
Reheat the sauce and stir in the apple wedges, grapes, and Grand Marnier.
Spoon the apples and grapes and a little sauce over the top of the mound, letting the apples and grapes cascade down the side of the mound.
Drizzle some sauce over each chicken breast and serve.
Add the boneless chicken breasts.
Bring back to a simmer, simmer for 2 minutes, cover, and remove from the heat.
Let stand about 10 minutes.
Remove the chicken breasts to a plate and cover to keep warm.
Heat the consomme, brown sugar, orange marmalade, and cornstarch-water mixture in a large saucepan over medium-high heat until it reaches a slow boil, stirring constantly.
Remove the sauce from the heat and set aside.
Saute the apples in butter in a heavy skillet over medium heat until just browned, 2 to 3 minutes on each side.
Set aside.
Heat the broiler.
Spray a baking sheet with nonstick cooking spray.
Dry the chicken breasts and place them on a baking sheet.
Sprinkle each chicken breast with grated cheddar and slip under the broiler just to melt and brown the cheese.
Mound the hot sherried rice and barley with almonds in the center of a large platter.
Arrange the chicken breasts against the sides of the mound.
Reheat the sauce and stir in the apple wedges, grapes, and Grand Marnier.
Spoon the apples and grapes and a little sauce over the top of the mound, letting the apples and grapes cascade down the side of the mound.
Drizzle some sauce over each chicken breast and serve.
Chef
