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Oven Fried Shortbread Chicken(with Sauce) Recipe


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     Oven Fried Shortbread Chicken(with Sauce)

Category   Entrees - Maindishes
Sub Category   None

six 6 oz boneless, skinless chicken breasts
1/2 gal milk, whole or skim
1 1/4 c Trefoil cookies, ground
3/4 c pecans, finely chopped
3 T parsley, finely chopped
1/2 c panko bread crumbs
salt and pepper to taste
vegetable oil spray
3 c cranberries
1 c sugar
2 T orange juice, fresh squeezed
1/4 c water
1 cinnamon stick
pinch nutmeg
splash of brandy
2 T honey
1/2 t orange zest

To make chicken- trip fat from chicken and cut in half. Place each piece on a sheet of plastic wrap and cover with another sheet. Pound each piece to achieve even thickness. Soak chicken completely in milk. Refrigerate at least 15 min.
To make sauce- Rinse cranberries and drain well. Combine with 1/2 c sugar and set aside. In a pot combine remaining sugar, orange juice and water. Bring to boil. Add cranberries, cinnamon, nutmeg, brandy, honey and orange zest. Simmer until cranberries are soft/tender. Remove cinnamon stick and discard. Remove half of the cranberries and set aside. Continue to simmer the remaining mixture until cranberries have burst open and sauce is thick. Remove from heat. Use blender to puree until smooth.
To make breading- In food processor or blender, grind Trefoils, pecans and parsley until finely ground. Then add panko crumbs and pulse a few times to blend evenly.
Drain chicken. Season both sides with slat and pepper. Bread chicken thoroughly on all sides. Put a rack on a sheet pan and lightly spray the tops of each piece with vegetable oil spray. Bake at 350 degrees for about 30 min (until internal temperature reaches 165 degrees for 15 seconds). Flip pieces halfway through cooking time and lightly spray with vegetable oil spray. Serve the chicken with Warm Orange Cranberry Sauce and reserved whole cranberries. Garnish with orange wedges.

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