Cumberland Sauce
3/4 C. red currant jelly
3/4 C. defrosted frozen orange juice concentrate (undiluted)
2 T. lemon juice
1/4 C. dry sherry
1/4 C. water
1/2 t. ground ginger
1 t. dry mustard
1/8 t. cayenne
In small saucepan over medium heat, combine jelly, orange juice, lemon juice,
sherry, water, ginger, mustard and cayenne.
Cook, stirring occasionally, until smooth.
Refrigerate. To serve, reheat.
Makes 2 cups. |
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Baked Imperial Chicken
1 C. grated Parmigiano-Reggiano cheese
2 C. fine unseasoned bread crumbs
1 t. dried basil
1 t. dried thyme
1 t. dried rosemary
Salt to taste
1/4 C. sesame seeds
3 eggs, lightly beaten
3 lbs. bone-in chicken breasts, skin removed
Cumberland sauce (see recipe)
Stir cheese, bread crumbs, basil, thyme, rosemary, salt and sesame seeds until
well mixed.
Mix eggs together in medium bowl.
Wash and dry chicken breasts. Dip into egg mixture, then into cheese-crumb
mixture. Place chicken breasts in shallow greased baking pan. Refrigerate or
freeze.
To serve, let chicken defrost, if frozen. Preheat oven to 350 degrees. Coat tops
of chicken with vegetable oil spray. Bake in lower third of preheated oven for
about 45 minutes. Serve with Cumberland sauce.
Makes 4 to 6 servings.
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