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Imperial Chicken with Cumberland Sauce




Source of Recipe


Unknown


List of Ingredients




4 chicken breasts
1/4 cup butter
1 cup grated Parmesan cheese
4 cups dry breadcrumbs
1/3 cup sesame seeds


Cumberland Sauce:

1 orange
3/4 cup orange juice
1/2 cup currant jelly
2 tbsp. dry red wine
1/4 tsp. ground ginger
1 tbsp. cornstarch
3 tbsp. lemon juice


Recipe



Heat oven to 400°F. Combine the Parmesan, bread crumbs and sesame seeds in a bowl. Melt the butter and dip the chicken pieces to coat. Roll the chicken in the bread mixture to coat. Place in a shallow pan and dribble with any remaining butter. Bake 40 to 45 minutes. Serve with hot rice and Cumberland Sauce. (Keep leftover crumb mixture in a jar in the frig. It keeps almost indefinitely).

For the Cumberland sauce:
Grate 2 tbsp. rind from the orange. Combine the rind, orange juice, red wine, currant jelly and ginger in a pot on medium heat stirring occasionally until the jelly melts. Blend the cornstarch and lemon juice in a small bowl and stir into the jelly mixture. Cook until thickened. (If you use Port wine instead of red wine it makes a really elegant sauce for Christmas turkey). Enjoy!