Ingredients
-
6
-
-
-
1/2
-
1
-
1
-
1/2
-
1/4
-
1/2
-
1
-
1/4
-
1
-
1/3
-
-
Directions
Chicken Breasts, Orange Stuffed, This recipe has been a favorite of mine for almost 30 years, & although it is messy to make, it is fairly easy and makes a great looking main dish for dinner guests For bread crumbs I usually use a cracked wheat or winter wheat bread, dice it up and dry it out in the oven before crushing it into crumbs The chicken breasts for this recipe should be large , What a great chicken recipe I left the rasins out since my mother and I are not fans of them, only made two chicken breasts, and I skipped the butted to try to make this a bit healthier and it came out jut fine , This recipe is sort of a sweet version of chicken kiev Made as directed but we used only half the raisins called for, and it was very good This dish makes a nice presentation and next time we might try a marmalade glaze rather than breading
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Steps
|
1
Done
|
Place Breast Halves, One at a Time, Between Plastic Wrap & Using a Rolling Pin or the Flat Side of a Meat Mallet, Flatten Each Piece Until It Is About 1/4" Thick. |
|
2
Done
|
Pull Off the Wrap & Sprinkle Lightly With Salt & Pepper, If Desired. |
|
3
Done
|
in a Small Skillet, Saute the Onion in 1 Tbsp of Butter Until Tender. Stir in the Cubed Orange, Raisins, 1/4 Cup of Bread Crumbs & Thyme. |
|
4
Done
|
Spread Each Breast Evenly With the Orange & Crumb Mixture, Then Roll Up Each Breast With the Stuffing Inside. Tuck in the Ends to Help Seal. |
|
5
Done
|
Beat Together the Egg & Milk, Then Dip the Rolled Up Breasts Into the Egg Mixture. Roll Each Breast Carefully in the 1 Cup of Dry Bread Crumbs, & Place in a Baking Dish With High Sides. Cover Loosely & Refrigerate 30 Minutes or Until Ready to Bake. |
|
6
Done
|
Preheat Oven to 425 Degrees F, & Bake For 30 Minutes Until Golden Brown, Basking Several Times With the Melted Butter During the Last 15 Minutes of Baking Time. |
