Raspberry Chicken Amandine

Raspberry Chicken Amandine

(4 servings)

Ingredients:

Raspberry Sauce:

3 cups Frozen Raspberries

1 cup Water

¾ cup Honey

2 tbsp. Cornstarch

¼ cup Cold Water

to taste Salt and Pepper

Chicken:

2 large Fresh Eggs

¼ cup Milk

2 cups Crushed Smoked Almonds

8 (4 oz.) Boneless, Skinless Chicken Breasts, pounded flat

6 oz. Brie Cheese

¼ cup Olive Oil

for garnish Fresh Orange Zest

Directions:

Bring raspberries, water and honey to a boil in a medium saucepan.  Cook over medium heat until raspberries begin to break up, about 3-4 minutes.  Ina small bowl mix cornstarch with cold water until smooth.  Add to raspberries and continue to cook 1 minute longer, stirring constantly.  Stain through a fine sieve and season with salt and pepper to taste.  Set aside.  Beat eggs and milk in a small bowl.  Dip chicken breasts in egg mixture.  Have the crushed almonds in a shallow pan and press each breast into them to coat both sides.  Cut Brie into eight, ¼ inch slices, set aside.  Heat oil in a large skillet over medium heat.  Sauté both sides of breasts until cooked through and golden brown.  Place cooked breasts on a baking sheet.  Top each breast with a slice of cheese.  Place in a pre-heated 350-degree oven and bake until cheese is slightly melted, about 1-2 minutes.  Place 2 breasts together sandwich-style with cheese in the middle.  To serve, top with warm raspberry sauce and garnish with orange zest.

Notes:              This recipe can be cut in half if desired.  You could also use 3 oz. breasts to make a smaller portion if needed.

Ideas for Future Efforts

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