Chicken Breasts Amaretto From Loren Martin Recipe




Chicken Breasts Amaretto From Loren Martin Ingredients

1/4 cup butter or margarine
1/3 cup chopped onions
1/3 cup chopped celery
4 cup bread crumbs or stuffing
1 can water chestnuts
2 tsp poultry seasoning
1 tsp beau monde seasoning
1 cup chicken broth
1/2 cup amaretto liquor
4 chicken breasts, boneless
1 glaze:
1 1/2 c light brown sugar
1/2 cup honey (or butter)
1/2 cup orange juice
1/3 cup amaretto liquor

A Recipe for
Chicken Breasts Amaretto From Loren Martin

 

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.


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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




Chicken Breasts Amaretto From Loren Martin

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Chicken Breasts Amaretto From Loren Martin Directions

Mix all of stuffing ingredients together and pour into greased baking
dish. Lay chicken breasts on top of mixture (or place under stuffing
mixture if desired more moist). If placed on top, baste from time to
time with glaze sauce. Glaze sauce: combine and heat ingredients
slowly in small heavy saucepan until sugar dissolves. Cool, and
either baste chicken breasts during cooking, or serve as topping
glaze at table.

Serves: 4

 

 

 

 

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