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Ingredientes
- 4 tbsp. butter
- 1/4 c. slivered almonds
- 1/4 c. sliced scallions
- 1 pkg. (3 ounce.) cream cheese, softened
- 1/4 teaspoon salt
- 1/8 teaspoon freshly grnd pepper
- 8 chicken breast halves with bone
- 2 tbsp. vegetable oil
- 1 can (16 ounce.) pitted dark sweet cherries, liquid removed, liquid reserved
- 1/4 teaspoon grated orange peel
- 1 tbsp. cornstarch dissolved in 2 tbsp. water
- 1/4 c. brandy
Direcciones
- Heat 2 Tbsp. of the butter in a medium-size frying pan. Add in almonds and scallions and cook about 3 min, till scallions are soft and nuts are light browned. Remove to a small bowl; add in cream cheese, salt and pepper; mix till well blended.
- Slit a pocket in each chicken breast. Stuff each with a portion of cream cheese mix and secure with wooden toothpicks. Season with additional salt and pepper.
- In a large frying pan, heat remaining 2 Tbsp. butter in the oil. Brown chicken on all sides over medium-high heat, about 8 min. Add in cherries with juice and orange peel to chicken and cook, covered, for 10-15 min, till cooked through. Arrange chicken and cherries on a serving dish and cover with foil to keep hot.
- Bring liquid to pan to a boil and boil till reduced to about 2/3 c.. Stir dissolved cornstarch into juices in pan. Cook, stirring constantly, till sauce boils and thickens. Season with salt and pepper to taste. Pour half the sauce over chicken.
- Hot brandy in a large ladle or possibly small saucepan, but don't boil. Ignite carefully and pour flaming brandy over chicken. Pass remaining cherry sauce separately. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 282 | |
| Calories from Fat 157 | 56% |
| Total Fat 17.63g | 22% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.17g | |
| Cholesterol 77mg | 26% |
| Sodium 158mg | 7% |
| Potassium 272mg | 8% |
| Total Carbs 7.55g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.14g | 3% |
| Protein 20.26g | 32% |
