Lrimerman
01-11-2003, 05:09 PM
DH cooked tonight (I was napping, trying to stop a cold) and he did a search in Mastercook and found a recipe. He changed it quite a bit, but it was good.
He started with the recipe below, but he used Boneless, skinless chicken breasts (4) and doubled the sauce ingredients, but didn't double the butter. He also used Walnuts in place of hazelnuts (we didn't have the latter). He also put the zest of the lime in, as well as the juice.
The flavors were great, but the sauce was a bit too tangy for my taste, he probably should have cut back on the oj if he didn't add all the butter, or added some chicken broth. I really liked the flavor of the walnuts, but hazelnuts would have been very interesting.
He served it with rice, leftover carrot souffle and salad.
Great to wake up to gourmet dinner. I was impressed and thankful.
Lisa
* Exported from MasterCook *
Jamaica Style Hazelnut Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large whole chicken breasts -- split
Salt and pepper -- to taste
1/4 cup margarine
1 6-ounce can orange juice concentrate -- thawed
1 bay leaf
Juice of small lime
2 firm ripe bananas -- thinly sliced
1/2 cup roasted and finely chopped Oregon hazelnuts
Season chicken with salt and pepper. Brown chicken on both sides in margarine in skillet over medium heat. Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf. Bring to boil, cover & simmer for 20 minutes. Turn chicken once while cooking. Remove chicken and keep warm. Bring liquid to a boil over high heat for 5 minutes, constantly stirring. Stir in lime juice and bananas; heat gently. Place chicken on serving dish, top with sauce and sprinkle with nuts.
Cuisine:
"Jamaican"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
He started with the recipe below, but he used Boneless, skinless chicken breasts (4) and doubled the sauce ingredients, but didn't double the butter. He also used Walnuts in place of hazelnuts (we didn't have the latter). He also put the zest of the lime in, as well as the juice.
The flavors were great, but the sauce was a bit too tangy for my taste, he probably should have cut back on the oj if he didn't add all the butter, or added some chicken broth. I really liked the flavor of the walnuts, but hazelnuts would have been very interesting.
He served it with rice, leftover carrot souffle and salad.
Great to wake up to gourmet dinner. I was impressed and thankful.
Lisa
* Exported from MasterCook *
Jamaica Style Hazelnut Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large whole chicken breasts -- split
Salt and pepper -- to taste
1/4 cup margarine
1 6-ounce can orange juice concentrate -- thawed
1 bay leaf
Juice of small lime
2 firm ripe bananas -- thinly sliced
1/2 cup roasted and finely chopped Oregon hazelnuts
Season chicken with salt and pepper. Brown chicken on both sides in margarine in skillet over medium heat. Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf. Bring to boil, cover & simmer for 20 minutes. Turn chicken once while cooking. Remove chicken and keep warm. Bring liquid to a boil over high heat for 5 minutes, constantly stirring. Stir in lime juice and bananas; heat gently. Place chicken on serving dish, top with sauce and sprinkle with nuts.
Cuisine:
"Jamaican"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"