BAKED CHICKEN BREASTS WITH ORANGE D' ORANGES AND MINT PESTO ENJOY DAN:

BAKED CHICKEN BREASTS WITH ORANGE D' ORANGES AND DAN' ORANGE S MINT PESTO

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breasts

1/2-walnuts, chopped

1/4-cup feta cheese, crumbled

3 tablespoons orange marmalade

Sea salt and freshly ground black pepper, to taste

1/3-cup Panko

1 egg, lightly beaten

1 tablespoon olive oil

Dan’s mint pesto, recipe to follow

DIRECTIONS:      (PRE-HEAT OVEN TO 375 DEGREES)

1.   Cut a slit in one side of each chicken to create a pocket 4” long.

2.   In a bowl, combine 1/4-cup walnuts, feta cheese and orange marmalade.

3.   Stuff each breast with 1/4-of the mixture, season with salt and pepper

4.   On a plate, combine Panko, and remaining walnuts,

5.   Dip each breast into egg, and then dredge into Panko mixture.

6.   Heat oil in a skillet over medium-heat.

7.   Cook chicken until golden brown, 3-4 minutes on each side.

8.   Transfer to oven; baked until cooked through, about 15 minutes.

9.   Serve with hot pesto on the side.

MINT PESTO.

3 tomatoes, chopped

2 cups loosely packed fresh mint leaves

1/2-cup parsley leaves

1/2-cup Parmesan cheese

1/3-cup olive oil

1/4-cup pine nuts

3 tablespoon water

2 garlic cloves

1 tablespoon lemon juice

Sea salt and freshly ground black pepper to taste

DIRECTIONS;

1.   In a food processor, blend all pesto ingredients together.

2.   While machine is running slowly add oil and continue until smooth.

ENJOY DAN:                       BON-APPETITE!!