Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 (11-ounce) container refrigerated breadsticks |
2 tablespoons herbed cheese, divided (recommended: boursin) |
1 egg white |
salt and freshly ground black pepper |
1 tablespoon olive oil |
6 boneless skinless chicken breast halves (about 5 ounces each) |
1 cup orange juice |
2 teaspoons dijon mustard |
2 teaspoons cornstarch |
1 teaspoon dried thyme |
1 teaspoon dried sage |
Directions:
1. Preheat oven to 375 degrees F.
2. Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a canal down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.
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