Chicken With Orange Sage Sauce With Herbed Cheese Stuffed Bread Twists Recipes

CHICKEN WITH ORANGE-SAGE SAUCE WITH HERBED CHEESE-STUFFED BREAD TWISTS

Steps:

• Preheat oven to 375 degrees F.
• Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a "canal" down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.

SAGE STUFFED CHICKEN BREASTS

Steps:

• Place the chicken on a clean cutting surface.
• Slit each breast open to create a pocket.
• In a medium bowl, toss together the stuffing mix, onion, sage and rosemary.
• Stuff ¼ of the dressing in each chicken breast and press edges together to close.
• Lightly coat the grill with cooking spray and preheat for 5 minutes.
• Grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm.

CHICKEN WITH ORANGE-SAGE SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 3-5 minutes per side, until golden brown.
• In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer.
• Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through.
• Serve chicken breast halves with all of the sauce.

CHICKEN WITH ORANGE-SAGE SAUCE RECIPE - (4.7/5)

Steps:

• Beat together the butter and sage in a bowl until blended and set aside. Sprinkle the chicken with 3/4 teas salt and 1/4 teas pepper. Heat oil in large non-stick skillet and saute about 7 minutes on each side until golden brown. Remove to platter and keep warm. Add the sage butter to skillet to melt and stir brown bits from bottom of skillet. Whisk in flour until smooth. Place over low heat,stir in orange juice cook and stir constantly until thick and bubbly. Pour in 1/4 teas salt and pepper. Add the heavy cream and heat through. Spoon sauce over chicken breasts and serve immediately.

STUFFED CHICKEN BREAST WITH ORANGE MARMALADE SAUCE

Steps:

• Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium.
• Add onion and celery.
• Cook for 5 to 10 minutes, stirring often, until onion is softened.
• Remove from heat.
• Add next 6 ingredients.
• Stir well.
• Add more milk, if needed, until stuffing is moist and holds together when squeezed.
• Pound chicken with mallet to 1/4 inch thickness.
• Divide and spoon stuffing on half of each piece.
• Fold over crosswise to cover stuffing.
• Secure with wooden picks.
• Transfer to 1 1/2 quart dish.
• Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth.
• Spoon some over chicken.
• Bake, uncovered, in 325°F oven for about 45 minutes until tender.
• Cut into 1/2 inch slices.
• Arrange on individual plates.
• Spoon more sauce over top.
• Serves 4.