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Published: Tuesday, 9/2/2008

Cheddar Chicken Breasts with Apples in Grand Marnier Sauce

6 chicken breast halves, skinless and boneless

1 medium onion, quartered

teaspoon dried sage

1 cups canned chicken broth

4 cups water

1 tablespoon salt

2 tablespoons brown sugar

2 cans beef consomme

cup orange marmalade

cup cornstarch, dissolved in cup cold water

3 tablespoons butter

3 red apples, cut into wedges (Rome or McIntosh apples preferred)

cup shredded cheddar cheese

30 red seedless grapes

3 tablespoons Grand Mariner

In large saucepan over medium-high heat, bring to a boil quartered onion pieces, sage, chicken broth, water, and salt. Add chicken; bring to a simmer and cook 10 minutes.

Cover pan and remove from heat. Let stand 10 minutes. Remove chicken breasts to a plate; cover to keep warm. Discard broth mixture.

In large saucepan over medium-high heat, warm beef consomme, brown sugar, orange marmalade, and cornstarch-water mixture. Bring to a slow boil, stirring constantly. Remove sauce from heat and set aside.

In medium heavy skillet over medium heat, melt butter. Saute apple pieces until just browned, about 5 to 7 minutes. Set aside.

Spray baking sheet with nonstick cooking spray. Pat chicken breasts dry with paper towel and arrange on baking sheet. Sprinkle each breast with cheddar cheese; place under heated broiler just long enough to melt and brown cheese, about 2 minutes. Meanwhile reheat sauce to a boil, stir in apple wedges, grapes, and grand Marnier. Spoon sauce over chicken breasts. Serve with Rice and Barley with Almonds (see recipe at top left).

Yield: 6 servings

Source: National Chicken Council, adapted from Shirley Corriher

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