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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is from Christmas Memories Cookbook . The book describes it as piquant and festive and suggests serving with a rice or wheat pilaf. Be sure to allow time for the sauce to reduce. This can be prepared the day before and baked when needed. Ingredients:
8 boneless skinless chicken breasts |
1 -2 cup breadcrumbs |
1 egg |
1 tablespoon water |
salt |
pepper |
paprika |
1/4 cup butter |
1 cup chili sauce |
1 cup red currant jelly |
1 cup dry sherry |
Directions:
1. Preheat oven to 400 degrees.
2. Flatten each chicken breast.
3. Combine egg and water. Dip each breast into egg mixture then into bread crumbs. Season with salt, pepper and paprika. Roll and secure with a toothpick. Season again.
4. Saute in butter until light golden, turning gently with two forks or tongs to brown evenly. At this point, you can refrigerate or freeze for later use. You can also remove the toothpicks.
5. Make sauce by combining chili sauce, jelly and sherry in a 1-quart sauce pan. Heat over low/medium heat, stirring occasionally until thickened, 30 to 45 minutes. Set aside or refrigerate.
6. When ready to serve, place chicken in shallow pan or baking dish, cover with sauce and bake about 20 minutes or until done.
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