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Chicken Breasts Amaretto


Yield: 4 servings

1/4 c Butter
1/3 c Chopped onions
1/3 c Chopped celery
4 c Bread crumbs or stuffing
1 cn Water chestnuts
2 teaspoon Poultry seasoning
1 teaspoon Beau monde seasoning
1 c Chicken broth
1/2 c Amaretto liquor
4 Chicken breasts, boneless

Glaze
1 1/2 c light brown sugar
1/2 c Honey or butter
1/2 c Orange juice
1/3 c Amaretto liquor

Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture i desired more moist). If placed on top, baste from time to time with glaze sauce.

Glaze:
Combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.