About this recipe:Breaded chicken breasts are lightly fried until golden, then baked with oranges and a Grand Marnier based sauce. Serve with rice, potatoes or pasta for a delicious meal.
4 skinless, boneless chicken breast fillets
80g parmigiano reggiano (parmesan), grated
2 tablespoons chopped fresh parsley
250ml olive oil
1 orange, sliced into rounds
250ml dry white wine
125ml orange juice
300ml chicken stock
4 tablespoons brandy-based orange liqueur, such as Grand Marnier(R)
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Method Prep:15min › Cook:25min › Ready in:40min
Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the breadcrumbs, parmigiano reggiano and parsley. Set aside.
Heat olive oil in a large heavy frying pan over medium-high heat. Dredge chicken pieces in the breadcrumb mixture and place in the hot oil. Quickly brown on both sides, then remove to a buttered 23x33cm baking dish or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
Preheat the oven to 180 C / Gas 4. Drain the oil from the frying pan, reserving 4 1/2 tablespoons. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add stock and orange juice, then reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marnier.
Bake for 20 to 25 minutes in the preheated oven, until bubbly.