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Scarlet Chicken

Submitted by: Mary on 08/18/2004
2321 views
2.74 avg rating
171 votes
 
 
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Ingredients

RASPBERRY SAUCE:

1 1/2 C Frozen Red raspberries (unsweetened)
1/2 C Water
1/3 C Splenda
1 t Xanthan gum
CHICKEN:

8 Boneless/skinless Chicken breasts
2 Eggs
4 T Heavy cream
2 (6 oz) Cans Smoked almonds, coarsely ground
4 T Olive oil
6 ozs Brie cheese, cut into slices (rind removed if you like)
Finely shredded orange peel

Directions

SAUCE:



In a medium saucepan brink 1 1/2 cups red raspberries, 1/2 cup water and 1/3 cup splenda to boiling. Cook over medium heat for about 3 to 4 minutes until raspberries begin to break up.



Stir xanthan gum a little at a time into raspberry mixture until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Season to taste with some salt and pepper. Cover sauce and keep warm.



CHICKEN:



Place each breast between 2 sheets of plastic wrap. Lightly pound into a rectangle about 1/8 inch thick.



In a bowl beat egg and cream together.



Place ground almonds in a shallow dish.



Dip each piece of chicken into the egg mixture. Coat both sides with almonds, pressing the nuts gently into the chicken.



In a large skillet, heat olive oil. Cook the chicken, 2 pieces at a time over medium heat for 10 to 12 minutes or until almond coating is golden brown and chicken no longer is pink. Turn chicken once halfway through cooking time.



Place chicken on a baking sheet, top each piece with a slice of brie.



Bake in a 350F degree oven for 2 to 3 minutes or until cheese is softened. Remove from oven. Place two pieces of chicken cheese side up on each plate. Top with raspberry sauce. Garnish with orange peel.

Servings

4

Calories

11.75

Time to prepare

30 minutes

Difficulty

Average
 

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