Serves: 6
Cook Time: 1 hr. 30 min.

Cheddar-Crusted Chicken Breasts with Grapes and Apples in Grand Marnier Sauce

Cheddar-Crusted Chicken Breasts with Grapes and Apples in Grand Marnier Sauce


6 chicken breast halves, skinless and boneless
1 medium onion, quartered
1/2 tsp dried sage
1 1/2 cups canned chicken broth
4 cups water
1/3 cup salt
2 cans beef consommé
2 tbls dark brown sugar
1/2 cup orange marmalade
1/4 cup cornstarch, dissolved in 1/4 cup cold water
3 tbls butter
3 red apples, cut into wedges (Rome or McIntosh apples preferred)
1/2 cup shredded cheddar cheese (with good orange color)
30 red seedless grapes
3 tbls Grand Marnier
Rice and Barley with Almonds1 cup almond slivers browned
1 Tbs canola oil
2 cups chopped onions
1 cup brown rice
1 cup barley
8 dried apple slices (diced)
4 cups chicken stock or water
2 Tbs butter
2 tsp salt


Put rice and barley on to cook as is directed in following recipe.
Preheat broiler.
In large saucepan over medium-high heat, bring to a boil quartered onion pieces, sage, chicken broth, water and salt. Add chicken; bring to a simmer and cook 2 minutes. Cover pan and remove from heat. Let stand 10 minutes. Remove chicken breasts to a plate; cover to keep warm. Discard broth mixture.
In large saucepan over medium-high heat, warm beef consommé, brown sugar, orange marmalade and cornstarch-water mixture. Bring to a slow boil, stirring constantly. Remove sauce from heat and set aside.
In medium heavy skillet over medium heat, melt butter. Sauté apple pieces until just browned, about 5-7 minutes. Set aside.
Spray baking sheet with nonstick cooking spray. Pat chicken breasts dry with paper towel and arrange on baking sheet. Sprinkle each chicken breast with cheddar cheese; place under heated broiler just enough to melt and brown the cheese, about 2 minutes.
To serve, place barley and rice on plate. Top with chicken breasts. Reheat sauce to a boil; stir in apple wedges, grapes and Grand Marnier. Spoon sauce over chicken breasts and barley-rice.
Rice and Barley with Almonds:In oven warmed to 350° F, toast 1 cup almond slivers until browned, about 2-3 minutes. Remove from oven and set aside. In heavy pot or saucepan with lid, warm 1 tablespoon canola oil. Add 2 cups chopped onions; sauté until soft, about 7-10 minutes. Add 1 cup brown rice, 1 cup barley, 8 dried apple slices (diced), 4 cups chicken stock or water, 2 tablespoons butter and 2 teaspoons salt. Stir well and bring to a boil. Cover and cook at low simmer 35 minutes. Gently toss with fork; stir in almond slivers.

Copyright © 2011 Aisle7. All rights reserved.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.

Important Walmart Disclaimer: The recipes appearing on the Site are either user-submitted or content generated from another third party. does not sponsor, recommend, or endorse any specific recipe.

All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.

If you have dietary restrictions and/or allergies, always read the ingredient list carefully for all food products prior to consumption. Allergens and their derivatives can have various names and may be present in some food brands but not others. If the ingredient list is not available on the food product, check with the food manufacturer, or do not consume the product. If you have a food allergy, speak to your physician and/or a registered dietitian for a comprehensive list of foods and their derivatives to avoid prior to using any recipe from Neither the author nor assumes any responsibility for errors, omissions or contrary interpretation of the subject matter herein.

Print Recipe
Prep Time:
Cook Time: