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Persian Chicken

Page history last edited by debrarian 7 years, 1 month ago

Simple and delicious.  Works fine with peach (or probably orange) liqueur. - Libby D.


Persian Chicken


16 large dried apricots

3 T butter melted

4 whole, medium-size chicken breasts, boned & skinned.  (See note below.)

1 cup bread crumbs (Mom likes Panko crumbs)

1 egg, beaten

1 T water

½ cup butter

½ cup apricot liqueur (divided)


Mince apricots, toss with 3 T melted butter and ¼ apricot liqueur.  Spoon mixture onto open breasts.  Sprinkle with salt, roll breasts into spiral and close with wooden picks.


Coat breasts with mixture of beaten egg and water.  Drain lightly.  Cover all over with bread crumbs.


Brown breasts very gently in ½ cup butter over moderate heat.  Place in baking pan.  Drizzle with juice from pan and the remaining ¼ cup apricot liqueur.  Cover tightly with aluminum foil.


Bake at 350 degrees for 20 minutes.  Remove foil and bake another 5 minutes.  Remove picks.  Arrange chicken on platter and pour juice from baking pan over breasts.


Note:  in order to roll the chicken breasts, it helps to cut them in half horizontally into cutlets and lightly pound them.


Serves 4-6.  Freezes well.

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