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LOCATION: Recipes >> Poultry >> Chicken Breasts 09

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Black Walnut Chicken Breasts

4 boneless, skinless chicken breasts
2 c. black walnuts, chopped fine
1/4 c. flour
1/3 c. peach preserves
2 T. honey
1/2 T. mustard
1 c. chicken stock
1 T. cornstarch
1 dash salt and white pepper

Preheat the oven to 375 degrees. Trim the boneless chicken breasts
and pound out evenly. Then mix the preserves, honey and one-quarter
cup of the chicken stock in a bowl. In another bowl, take the flour
and finely chopped walnuts and mix together. Then dip the chicken
breasts in the peach mixture and drain slightly. Then roll the
breasts in the walnut mixture and pat down. Place onto a cooking
sheet and place in the oven for 20-25 minutes.

Sauce: Put the peach mixture in a small pan. Add the cornstarch to
the remaining chicken stock and mix. Add the chicken stock to the
peach mixture and bring to a boil. Reduce the heat and simmer for
10 minutes. Season with salt and pepper to taste.

Remove the chicken from the oven and plate. Take the sauce and nap
it across the chicken breast, then serve.


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