Cheddar Crusted Chicken Breasts
|Onion||1 Medium, quartered|
|Dried sage||1⁄2 Teaspoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Boneless skinless chicken breast halves||10|
|Canned beef consomme||21 Ounce (Two 10 1/2-Ounce Cans)|
|Dark brown sugar||2 Tablespoon|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs), dissolved in 1/4 cup cold water|
|Water||1⁄4 Cup (4 tbs)|
|Red apples||3 , cored and cut into wedges (Rome Or McIntosh)|
|Lightly salted butter||3 Tablespoon|
|Cheddar||1⁄4 Pound, grated (With Good Orange Color)|
|Sherried rice||1 Cup (16 tbs)|
|Barley with almonds||1 Cup (16 tbs)|
|Red flame grapes||30 (1 Small Bunch)|
|Grand marnier||3 Tablespoon|
Bring the onion, sage, broth, and water to a boil in a large saucepan.
Add the boneless chicken breasts.
Bring back to a simmer, simmer for 2 minutes, cover, and remove from the heat.
Let stand about 10 minutes.
Remove the chicken breasts to a plate and cover to keep warm.
Heat the consomme, brown sugar, orange marmalade, and cornstarch-water mixture in a large saucepan over medium-high heat until it reaches a slow boil, stirring constantly.
Remove the sauce from the heat and set aside.
Saute the apples in butter in a heavy skillet over medium heat until just browned, 2 to 3 minutes on each side.
Heat the broiler.
Spray a baking sheet with nonstick cooking spray.
Dry the chicken breasts and place them on a baking sheet.
Sprinkle each chicken breast with grated cheddar and slip under the broiler just to melt and brown the cheese.
Mound the hot sherried rice and barley with almonds in the center of a large platter.
Arrange the chicken breasts against the sides of the mound.
Reheat the sauce and stir in the apple wedges, grapes, and Grand Marnier.
Spoon the apples and grapes and a little sauce over the top of the mound, letting the apples and grapes cascade down the side of the mound.
Drizzle some sauce over each chicken breast and serve.