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    You are in: Home / Recipes / Chicken Breasts in (Aeolian) Island Aromatics Recipe
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    Chicken Breasts in (Aeolian) Island Aromatics

    Chicken Breasts in (Aeolian) Island Aromatics. Photo by MarraMamba

    1/2 Photos of Chicken Breasts in (Aeolian) Island Aromatics

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    justcallmetoni's Note:

    Bright citrus flavors and aromatic herbs make this chicken dish a certain croud pleaser. The double reduction -- once before baking and again after -- give this a wonderful concentration of color and flavor. Serve with a beautiful green vegetable such as spinach, asparagus or green beans. This dish is from the Aeolian Islands just off the shores of Sicily and adapted from a 1993 issue of Eating Well magazine. (Had good success making the sauce and preparing the chicken the night before. Just needed to quickly rewarm the sauce before baking.)

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a small saucepan, heat oil over medium heat. Add scallions, shallots and half of the mint. Saute for 2 or 3 minutes until the shallots and scallions are softened, not browned.
    3. 3
      Stir the fennel, ginger into the sauce pan. Pour in the orange juice, lemon juice and sherry and 1 teaspoon sugar. Bring to a boil, lower heat to a soft simmer and cook uncovered until the sauce is reduced in half -- about 10 minutes.
    4. 4
      Place the chicken breasts on a cutting board and butterfly each breast cutting horizontally without separating the pieces. Open each breast and massage in a quarter of the the lemon and orange zests. Season with salt and white pepper to taste. Close the chicken breasts and place between sheets of waxed paper. Pound with a mallet so that the breasts are of an even thickness.
    5. 5
      Place rosemary sprigs at the bottom of a 2 quart baking dish. Top with the 4 chicken breasts (still closed). Pour wine and cirtus sauce over the chicken and bake for 30 minutes, testing that the chicken is no longer pink.
    6. 6
      Transfer the chicken to serving platter and keep covered so that it will stay warm.
    7. 7
      Pour sauce back into a small saucepan and bring to a boil. Cook for 3 to 5 minutes until reduced by half. Taste and adjust seasonings adding more salt, pepper or sugar as desired.
    8. 8
      Spoon sauce over chicken and sprinkle remaining tablespoon of mint over chicken.

    Ratings & Reviews:

    • on June 12, 2008


      This is a very complex combination of flavors. I think it does require tasting to season, rather than simply following recipe quantities, because each of the fresh ingredients can vary in flavor. (For me, the recipe quantities gave way too much rosemary and a little too much lemon, with the ginger almost indistinguishable.) The technique of embedding citrus in the chicken worked great; I will use that in other recipes.

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    • on August 25, 2007


      This was fabulous and far easier than it looked. I could see doing it the night before bc that was what i planned but it came together so quickly that i had it done for supper tonight

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    • on January 09, 2007


      Great chicken recipe toni! Enjoyed it with some broccoli and rice on the side. Added more lemon and orange zest. Will make it again soon!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Breasts in (Aeolian) Island Aromatics

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 267.2
    Calories from Fat 29
    Total Fat 3.3 g
    Saturated Fat 0.6 g
    Cholesterol 68.4 mg
    Sodium 84.6 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.7 g
    Sugars 5.9 g
    Protein 28.0 g

    The following items or measurements are not included:

    fresh rosemary

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