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Cranberry Walnut
Chutney
1/4 C. oil
5 oz. walnuts coarsely chopped
2 T. onions
1 16 oz. jellied cranberry sauce
1/4 C. white vinegar
1/4 C. sugar
1/4 C. Grand Marnier
In a saucepan, heat oil. Add onions and walnuts and saute until lightly brown.
Add vinegar, cranberry sauce and sugar. Simmer.
Add Grand Marnier and flame. (Remove pan from the stove and add the Grand
Marnier and light with a lighter to burn off alcohol)
Cool,
can be refrigerated for up to 5 days.
Note: If you are wondering why I highlighted the Remove, just once leave a pan
over a flame when you add alcohol to a dish and you'll never forget again.
Are you wondering why? The flame has the potential to go right back to the
bottle you are pouring from. |
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Cape Cod Chicken
6 boneless, skinless chicken breasts
Stuffing:
1/2 C. butter
1/2 C. diced onion
1/2 C. diced celery
1/2 C. cranberries
1 diced apple
1/4 C. cranberry juice
1/4 C. apple juice
1/4 C. powdered sugar
1 lb. day old bread diced
breadcrumbs
Melt the butter in a saucepan. Add celery, onions and cranberries until tender.
Do not brown. Add the apple, juices and sugar. Toss with the bread crumbs. Cool
before stuffing chicken.
To assemble:
Flatten the chicken breasts with a pounder, so that they can be rolled. Divide
the stuffing among the 6 breasts. Roll up to form a package. Roll in the bread
crumbs.
Bake at 350° F. for about 20-25 minutes until golden brown.
Serve with Cranberry Walnut Chutney.
This recipe comes form Allie's American Grill, at the Burlington Marriot in
Massachusetts. Chef, Paul Egan
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