APRICOT AMARETTO CHICKEN
by Julie Albert and Lisa Gnat
They're certainly a loyal, heroic and fearless bunch but did you know that many in the Corps consider apricots the enemy? Yes, according to superstition, this velvety-skinned, golden fruit is a jinx - the mere mention of its name, let alone eating one, has the power to unleash a can of whoop-ass. But our experience with this smooth and sweet fruit has been more delicious than malicious, especially when it's mixed into an amaretto sauce that smothers this crunchy-coated chicken.
• 6 boneless, skinless chicken breast halves
• 1/2 cup flour
• 2 large eggs
• 1½ cups panko (Japanese breadcrumbs]
• 2 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
Apricot Amaretto Sauce
• 1 tbsp cornstarch
• 2 tbsp water
• 1½ cups chicken broth
• 3/4 cup apricot jam
• 1 tbsp soy sauce
• 1 tbsp amaretto liqueur
• 2 cups canned apricots, drained and sliced
1) Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) Place chicken breasts between 2 sheets of wax paper and pound to even thickness, about 1/2-inch thick.
3) Place flour in a small bowl. In another bowl, lightly whisk eggs. In a third bowl, mix panko crumbs with lemon zest, salt and pepper.
4) Dust chicken breasts with flour, shaking off any excess. Dip into egg, then coat in panko mixture, patting to adhere. Place on prepared baking sheet. Bake 20-25 minutes, turning once halfway through.
5) For the sauce, in a small bowl, mix together cornstarch and water. In a medium saucepan, combine chicken broth, apricot jam and soy sauce. Bring to a boil over medium-high heat. Add cornstarch mixture, reduce heat to medium and stir continually for 4-5 minutes, or until slightly thickened. Remove from heat and mix in amaretto liqueur and sliced apricots.
6) To serve, cut each chicken breast into 3 pieces and pour sauce over the top. Serve immediately to ensure chicken coating remains crisp.