Breaded chicken breasts with cranberry/orange juice sauce
From Shabbat
Current revision as of 17:28, 1 May 2007
This recipe is great because you don't have to clean the chicken, since it comes all ready to cook, plus you can estimate that people will eat an average of 1.5 pieces each. Also, you can do a lot of the prep work the day before by breading the chicken and even making the sauce in advance, so that it just needs to be put in the oven about 45 min - half hour before dinner is served.
First bread the chicken by dipping it in a shallow bowl of eggs (probably use 2 eggs for up to 6lbs of meat) and then coating the chicken in bread crumbs and/or matzo meal (make sure you buy parev bread crumbs). Then grill it in a pan with some oil. Do not cook it all the way at this point - just enough to cook the outside so that the breading sticks to the chicken.
Next make the sauce. I mixed 4 cans of cranberry sauce (the kind with whole berries in it), one can of frozen orange juice concentrate with the amount of water that the can says to mix in order to make the juice, and about an inch of ginger root chopped up in a pot. However, this was too much sauce for 6lbs of meat, so maybe shrink that recipe. Boil it down until it is close to the consistency of maple syrup. You probably will have to stir in some corn starch in order to thicken it up (be careful not to let the corn starch clump - I mixed it in a smaller bowl with a smaller amount of sauce and then added that to the pot).
Last, pour the sauce over the breaded chicken in a big baking pan and cover it with tin foil. Bake it at 350 degrees for 45-30 minutes.
Enjoy!
