Ingredients
2 cups unseasoned breadcrumbs
3/4 cup sesame seeds
1/2 cup fresh grated parmesan
1/4 cup fresh parsley, chopped
1 teaspoon white pepper
2 Tablespoons melted butter
3 whole chicken breasts, boned, skinned, halved
Cumberland Sauce:
3 large oranges
3 large lemons
1 cup of red current jelly or cherry perserves
3 Tablespoons GOLDEN BLOSSOM HONEY
2 Tablespoons Dijon mustard
1/4 teaspoon ground ginger
1 1/2 Tablespoons corn starch
dash red pepper
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 425°.
Combine first 5 ingredients in a large bowl. Melt butter in a small pan. Dip each chicken breast in the butter then in the breadcrumb mixture. Place breasts on baking sheet and bake for 20 minutes.
Sauce:
Grate the peel of the oranges and lemons. In a medium sauce pan squeeze the juice from the lemons and the oranges. Add the grated peels and remaining ingredients. Stir until well mixed. Bring to boil over medium/high heat. Lower heat and simmer for 3-4 minutes. Serve over the chicken.
Serves: 4-6
Combine first 5 ingredients in a large bowl. Melt butter in a small pan. Dip each chicken breast in the butter then in the breadcrumb mixture. Place breasts on baking sheet and bake for 20 minutes.
Sauce:
Grate the peel of the oranges and lemons. In a medium sauce pan squeeze the juice from the lemons and the oranges. Add the grated peels and remaining ingredients. Stir until well mixed. Bring to boil over medium/high heat. Lower heat and simmer for 3-4 minutes. Serve over the chicken.
Serves: 4-6
