Stuffed Chicken Breasts with Banana Grand Marnier Sauce |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is from my favorite cookbook: Cooking In The Nude. While I don't partake in what the title suggests, I do love all the recipes within! Its full of wonderful and unique recipes geared toward a romantic dinner a deux. This one sounds delicious! I've been dying to try it! Ingredients:
1 large boneless skinless chicken breast, halved |
salt & pepper |
1 medium ripe banana, mashed |
1/3 cup grand marnier |
1 1/2 teaspoons lemon juice |
1/4 cup dark corn syrup |
1/4 teaspoon salt |
1/4 cup butter |
1/4 cup walnuts, chopped |
2 tablespoons raisins |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup soft breadcrumbs |
1/2 banana, sliced |
Directions:
1. Preheat oven to 350.
2. Cover chicken with wax paper and flatten breats with mallet.
3. Season inside and out with salt& pepper.
4. Mix all ingredients in Step Two together and set aside.
5. Melt butter.
6. Add remaining ingredients and toss to blend.
7. Place half the stuffing on one end of each breast, roll meat around filling, and secure with a toothpick.
8. Place stuffed breasts in au gratin dishes.
9. Pour half the banana Grand Marnier sauce over chicken and bake at 350 for 25-30 minutes, basting once.
10. Top breasts with sliced bananas and spoon remaining sauce over chicken.
11. Return to oven for 2-3 minutes and serve.
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