1 hr. 30 min.
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.|
|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.
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