In this tasty recipe, tender baked chicken gets dressed up with a chunky spiced fruit sauce, served on top of Herongate’s favourite stuffing!
8 boneless chicken breasts cut into 2 bite pcs.
2-cups chicken broth
1-can whole berry cranberry sauce
2-large apples peeled & chopped
1/2 cup raisins
1 tb spoon curry powder
1/2 cup concentrated orange juice
1 loaf of bread cubed and lightly toasted or 8 cups ready made croutons.
2-cups finely chopped celery
1-cup finely chopped onion
1 tea spoon salt
1 teaspoon poultry seasoning
1-cup chopped walnuts
1/4 cup butter or margarine
Place chicken pieces in a baking dish with 2 cups of chicken broth. Bake, covered in a pre heated oven @ 350*, for 30 minutes then remove chicken from the broth and let drain the excess liquid and discard.
combine the following; Cranberry, apples, raisins, curry powder and orange concentrate to make the final topping.
Sauté until soft; celery & onion in the butter and
combine this to the bread/ croutons with salt, poultry seasoning and walnuts.
place the stuffing into the bottom of your baking/serving pan and spread the chicken pieces evenly on top.
Cover the chicken with the cranberry mixture evenly over all.( this keeps the chicken moist in the last cooking period)
bake for 30 minutes @ 350*.
This dish can sit and wait for service on the stove top for up to 10 minutes before serving!
The leftovers are great the next day too!