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
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This Recipe for Chicken Breasts Amaretto is one of thousands in the Recipes-to-go Drink Cookbook.
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
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I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
This is a recipe for Chicken Breasts Amaretto from the recipe cookbook of Recipes-to-go (Drink)
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Food Tip |
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
Chicken Breasts Amaretto Recipe brought to you by Recipes To-Go