CHICKEN WITH ORANGE SAUCE ENJOY DAN:

      CHICKEN WITH ORANGE SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts

4 tablespoons orange bitters

Sea salt and Seasoned Pepper Medley to taste

2 apples, peeled

1-cup toasted almonds, divided

1 cup all-purpose flour

1 cup grated coconut

1 pint grape-seed oil

3 eggs, beaten

ORANGE RUM SAUCE:

1-cup orange juice

1/4-cup aged dark rum

1/2-cup cold butter, cut into 8 pieces

3 tablespoons cream

Garnish with 6 scallions red pepper flakes to taste

DIRECTIONS: (preheat oven to 350 f)

1.   Place chicken breast between 2 pieces of plastic wrap and pound with a mallet until very flat.

2.   Remove from plastic and sprinkle with bitters, salt and pepper to taste.

3.   Spread apples and almonds over the breasts and roll up, secure with a toothpicks.

4.   In a deep pot. Heat the oil until sizzling.

5.   Dip each breast in flour, shake to remove excess, then dip in the beaten egg then roll the breasts in the coconut flakes.

6.   Using thongs lower into the sizzling oil and fry for 20 to 30 seconds.

7.   Remove from oil and place on paper towels; then place on a prepared baking sheet, and bake for 20 minutes.

SAUCE:

1.   Combine orange juice and rum in saucepan, boil over medium-heat.

2.   Boil for 5 minutes, remove from heat and add butter, one piece at a time

3.   With immersion blender stir in cream into the sauce, combine mixture.

SERVE:

1.   Pour the sauce on serving plates.

2.   Slice the breast diagonally and reassemble the slices on the sauce revealing the stuffed centers.

3.   Garnish with toasted almonds, scallions and red pepper flakes.

ENJOY DAN:                                    PLANT SEEDS & SING SONGS!!