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Walnut Chicken with Raspberry-lime Sauce
4 ea Breasts, chicken, halves, - broiler/fryer, boned, - skinned
1 1/3 c Walnuts, ground
1/4 ts Garlic, powder
1/2 ts Salt
1/4 ts Pepper
1 lg Egg, beaten
3 tb Oil, olive, divided
1/3 c Onion, green, whole, - sliced
1/2 c Sherry, cooking
1/2 c Jam, raspberry, seedless
1/4 c Juice, lime
1/2 ts Coriander
In a shallow dish, mix the walnuts, garlic powder, salt and pepper well.
In second shallow dish, place the beaten egg. Dip the chicken, (one piece at a time) first in the beaten egg, then in the walnut mixture, turning to coat.
In a saute pan, place two tablespoons of oil and heat over medium flame. Add chicken and cook, turning, about 10 minutes or until chicken is brown on all sides and fork tender.
Remove chicken; set aside and keep warm.
To the same saute pan, add the remaining tablespoon of oil, any remaining walnut mixture, and onion; cook for 2 minutes, stirring constantly.
Add sherry, jam, lime juice, and coriander. Heat to boiling and cook, stirring constantly, 3 minutes or until thick.
Spoon sauce over chicken.
Cook: Melissa G.A. Gilbert, Frederick, Maryland
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest: Delmarva Poultry Industries, Inc.: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94