Recipe by Sydney Mike
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.
Top Review by 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.
- 6 boneless skinless chicken breast halves
- 1⁄2 cup onion, finely chopped
- 1 tablespoon unsalted butter
- 1 orange, peeled, sectioned, cubed
- 1⁄2 cup golden raisin
- 1⁄4 cup dry breadcrumbs
- 1⁄2 teaspoon thyme
- 1 egg
- 1⁄4 cup milk
- 1 cup dry breadcrumbs
- 1⁄3 cup unsalted butter, melted
Directions See How It's Made
- 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.
- Pull off the wrap & sprinkle lightly with salt & pepper, if desired.
- 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.
- 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.
- 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.
- 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.