Black Walnut Chicken Breasts
Notes
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Preparation Time10 min
Cooking Time30 min
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups black walnuts, chopped fine
- 1/4 cup flour
- 1/3 cup peach preserves
- 2 tablespoons honey
- 1/2 tablespoon mustard
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 dash salt and white pepper
Instructions
1. Preheat the oven to 375 degrees F. Trim the boneless chicken breasts and pound out evenly.
2. Then mix the preserves, honey and one-quarter cup of the chicken stock in a bowl.
3. In another bowl, take the flour and finely chopped walnuts and mix together. Then dip the chicken breasts in the peach mixture and drain slightly.
4. Roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes.
Sauce:
1. Put the peach mixture in a small pan. Add the cornstarch to the remaining chicken stock and mix.
2. Add the chicken stock to the peach mixture and bring to a boil.
3. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.
Remove the chicken from the oven and plate. Take the sauce and nap it across the chicken breast, then serve.
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GingerSnaps
Jul 12, 2010
If I am reading this correctly, you are using the same peach mixture twice ? You use it to coat the chicken once and then use that same mixture and add the cornstarch and broth ot it ? Is that not just asking to spread salmonella from using a mixture that has had RAW chicken dipped into it ? Or, have I missed something here ? This sure sounds like a recipe to make some people real sick if you are using the peach mixture twice !
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