Recipe Details

Cheddar-Crusted Chicken in Grand Marnier Sauce

Description

Ingredients

Preparation

Put rice and barley on to cook as directed in Sherried Rice and Barley with Almonds. Preheat the oven to temperature 350°F and roast the almonds for the rice. Bring the onion, sage, stock, and water to a boil in a large saucepan. Add the boneless chicken breasts. Bring back to a simmer and simmer for 2 minutes, cover and remove from heat. Let stand about 10 minutes. Remove the chicken breasts to a plate and cover to keep warm. Heat the consomme, 2 Tbs. brown sugar, orange marmalade, and cornstarch-water mixture over medium high heat in a large saucepan. Bring to a slow boil, stirring constantly, then remove the sauce from the heat and set aside. Sauté the apples in 3 Tbs. butter in a heavy skillet over medium heat until just browned. Set aside. Keep an eye on cooking time for the rice and barley and remove from heat when done, but keep covered. Spray a baking sheet with nonstick cooking spray. Pat the chicken breasts dry with paper towels and arrange, skin side up, on the baking sheet. Sprinkle each chicken breast with grated cheddar and slip under the broiler just to melt and brown the cheese. Stir the roasted almonds into the rice and barley and mound it up in the center of a large platter. Arrange the chicken breasts against the sides of the mound. Reheat the sauce to a boil and stir in the grapes, apple wedges, and the Grand Marnier. Spoon the grapes and apples and a little sauce over the top of the mound, letting the grapes and apples cascade down the side of the mound. Drizzle some sauce over each chicken breast and serve.