fruited chicken

Name: Fruited Chicken
Prep time: 1 h
Cook time: 1 h
Yield: 4
Ingredients: 1/4 cup(s) dried apricots or cranberries, small diced; 1/4 cup(s) sour cherries, pitted and small diced; 1 medium juice of orange; 1/2 tablespoon(s) orange zest; 2 tablespoon(s) orange liqueur; 1/4 cup(s) green onions, sliced chiffonade or leek sliced chiffonade; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) paprika; 1/8 teaspoon(s) thyme, dried; 0 pinch(es) salt and pepper to taste; 0 tablespoon(s) olive oil as needed; 4 large boneless, skinless chicken breast or boneless butter-flied pork loins; 2 tablespoon(s) flour; 2 tablespoon(s) butter; 1 cup(s) chicken stock; 0 pinch(es) white pepper, ground to taste; 0 cup(s) leftover onion/fruit mix

(1 RATING)

20 Pinches

James Wiley

Dixon, MO

Updated on Aug 21, 2011

This can also work with pork!

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prep time 1 Hr

cook time 1 Hr

method ---

yield 4 serving(s)

Ingredients

1/4 cup dried apricots or cranberries, small diced
1/4 cup sour cherries, pitted and small diced
1 medium juice of orange
1/2 tablespoon orange zest
2 tablespoons orange liqueur
1/4 cup green onions, sliced chiffonade or leek sliced chiffonade
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon thyme, dried
0 pinch salt and pepper to taste
0 tablespoon olive oil as needed
4 large boneless, skinless chicken breast or boneless butter-flied pork loins
2 tablespoons flour
2 tablespoons butter
1 cup chicken stock
0 pinch white pepper, ground to taste
0 cup leftover onion/fruit mix

How To Make fruited chicken

Step 1

Preheat oven to 325°F.

Step 2

Dice fruits and onions to small dice; mix with orange juice, zest, garlic, paprika, salt, pepper, thyme and 1 tbsp liqueur. Sautee until onions are translucent. Remove from heat.
Step 3

Cover chicken/pork with plastic wrap and pound flat with meat mallet until ¼” thick. Use the tenderizer (pointed) side. Don’t pound too much or the protein will fall apart and you won’t be able to move to the next step.
Step 4

Place ¼ cup of onion/fruit mixture to flattened protein and roll up; secure with toothpick. Coat with EVOO and place in a sauté pan. Brown on all sides. Place in a glass baking dish sprayed with non-stick spray. Cover with foil and bake for 30mins. Remove foil and finish baking for 10 mins.
Step 5

In pan the protein was browned in, melt butter and add flour. Stir constantly until the mix becomes creamy. Add 1 tbsp orange liqueur and stock. Bring to boil then reduce heat to simmer. Add any leftover onion/fruit mix to the sauce, stirring gently until sauce is reduced by one half. Add salt and white pepper to taste. Coat protein with sauce.
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