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Sesame Chicken in Cumberland Sauce
Bon Appetit Archives
2 cups breadcrumbs
3/4 cup sesame seeds
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh parsley
1 teaspoon white pepper
6 chicken breasts, skinned, split, boned,
and pounded to 1/4
4 tablespoons (1/2 stick) butter, melted, plus additional
3 large oranges
3 large lemons
1 cup red currant jelly
2 tablespoons Port
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger
Preheat oven to 425 degrees F.
In medium bowl, combine the
breadcrumbs, sesame seeds, grated
Parmesan, parsley and pepper. Dip the
chicken breasts in the melted
butter and them coat with sesame breading.
Place on a baking sheet
which has been coated with melted butter and bake 20
immediately with warm Cumberland Sauce.
For the Cumberland Sauce: Finely grate peel and squeeze juice from
the oranges and lemons. Place the peel in a large saucepan, cover with
and bring to boil. Drain. Repeat twice, then set aside. Combine
jelly, Port, Dijon mustard, and ginger in saucepan and heat
through. Stir in
grated peel to taste. Serves 12.
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