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Orange Hazelnut Chicken Casserole
From The
Big Book of Casseroles: 250 Recipes for Serious Comfort Food
1
cup dry bread crumbs
1/4 cup finely chopped, toasted hazelnuts or almonds (see note)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter or margarine
1/4 cup freshly squeezed orange juice
4-6 skinned and boned chicken breast halves (about 2-1/2 pounds)
Orange slices for garnish, optional
Fresh parsley sprigs for garnish, optional
Preheat
oven to 350°F. On a sheet of wax paper, combine bread crumbs,
nuts, seasonings and parsley.
In
a small skillet over medium heat, melt butter and add orange juice.
Remove from heat. |
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Dip
chicken, one piece at a time, in butter and juice mixture and then
toss in crumb-nut mixture. Place in a 7-1/2-by-11-3/4-inch baking
dish lightly coated with cooking spray or oil. Pour any leftover
butter and juice mixture over chicken.
Bake,
uncovered, until chicken is golden and crisp and is no longer pink
in the center, about 35 minutes. Transfer to a plate and garnish
with orange slices and parsley.
Yields
4 servings.
Note:
To toast nuts, preheat oven to 350°F. Put nuts on a baking sheet
and bake, stirring once, 5-6 minutes. Cool before using.
(Updated: 10/27/08 SN)
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