Chicken Breasts, Orange Stuffed

Sydney Mike's Note:

This recipe has been a favorite of mine for almost 30 years, & although it is messy to make, it is fairly easy and makes a great looking main dish for dinner guests. For bread crumbs I usually use a cracked wheat or winter wheat bread, dice it up and dry it out in the oven before crushing it into crumbs. The chicken breasts for this recipe should be large.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 6 boneless skinless chicken breast halves
• salt
• pepper
• ½ cup onion , finely chopped
• 1 tablespoon unsalted butter
• 1 orange , peeled, sectioned, cubed
• ½ cup golden raisin
• ¼ cup dry breadcrumbs
• ½ teaspoon thyme
• 1 egg
• ¼ cup milk
• 1 cup dry breadcrumbs
• 1⁄3; cup unsalted butter , melted

Directions:

1. Place breast halves, one at a time, between plastic wrap & using a rolling pin or the flat side of a meat mallet, flatten each piece until it is about 1/4" thick.
2. Pull off the wrap & sprinkle lightly with salt & pepper, if desired.
3. In a small skillet, saute the onion in 1 Tbsp of butter until tender. Stir in the cubed orange, raisins, 1/4 cup of bread crumbs & thyme.
4. Spread each breast evenly with the orange & crumb mixture, then roll up each breast with the stuffing inside. Tuck in the ends to help seal.
5. Beat together the egg & milk, then dip the rolled up breasts into the egg mixture. Roll each breast carefully in the 1 cup of dry bread crumbs, & place in a baking dish with high sides. Cover loosely & refrigerate 30 minutes or until ready to bake.
6. Preheat oven to 425 degrees F, & bake for 30 minutes until golden brown, basking several times with the melted butter during the last 15 minutes of baking time.

Reviews

[anme]

What a great chicken recipe. I left the rasins out since my mother and I are not fans of them, only made two chicken breasts, and I skipped the butted to try to make this a bit healthier and it came out jut fine.

[2Bleu]

This recipe is sort of a sweet version of chicken kiev. Made as directed but we used only half the raisins called for, and it was very good. This dish makes a nice presentation and next time we might try a marmalade glaze rather than breading.

[Wendy-Bob]

This is a really lovely recipe. As another reviewer stated, it's not as sweet as you think it might be. I've given it four stars because I wasn't overly keen on the use of raisins. They didn't quite work for me. Don't get me wrong, this was very edible, but personally I would omit the raisins in future. I thought that this would be more faffy to make than it was but really it was surprisingly easy really. I made a couple of small amendments - I used salted butter and two satsumas (all I had in). Having made it as directed I will next time try and cut down on the butter a bit. It might not work quite so well but basting in butter (while delicious) clogged my arteries just thinking about it! A fab recipe all round and definitely one to keep (with a couple of amendments for personal taste)!