Best Stuffed Chicken Breasts With Banana Grand Marnier Sauce Recipes

CHICKEN BREAST GRAND MARNIER

Steps:

• Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
• Add the Grand Marnier and reduce until only a tablespoon remains.
• Season to taste.
• For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done.
• Remove the breasts from the pan, spoon the reduction on, and serve.

GRAND MARNIER SAUCE

Steps:

• Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
• In a medium saucepan, heat milk and cream until bubbly around the edges.
• Beat into yolk mixture.
• Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
• Stir in liqueur.
• Serve warm or cold.

STUFFING STUFFED CHICKEN BREASTS

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

GRAND MARNIER MARINATED CHICKEN

Steps:

• In a saucepan, combine Grand Marnier, jam, zest, vinegar, Worcestershire sauce, mustard, honey and red pepper flakes. Simmer over medium-low heat just until honey and jam are melted. Remove from heat; cool to room temperature.
• Place chicken breasts, then marinade, in a zip-top plastic bag; marinate at least 4 hours and preferably overnight, refrigerated.
• Preheat oven to 350°F.
• Place chicken breasts in a shallow glass baking dish. Pour marinade over all. Baste breasts with apricot jam.
• Cover loosely and bake 45 minutes to 1 hour, basting with remaining marinade every 15 minutes.

GRAND MARNIER ORANGE SAUCE

Steps:

• Mix butter and sugar heat in microwave oven on high for 1 minute.
• Add cream, Grand Marnier and orange zest.
• Heat for 2 minutes stir and heat for 1 more minute.
• Add orange food coloring for eye appeal stir.
• Serve warm.

CHICKEN BREAST WITH GRAND MARINIER SAUCE

Steps:

• Heat some oil to 350?.
• In a mixing bowl combine salt, sugar, white pepper, garlic, ginger and flour together.
• Place the chicken breast onto a baking sheet and season with the seasoning mix.
• Lightly coat the chicken breast and deep fry to a light golden brown. Drain onto paper towel.
• Place the chicken breast onto the baking sheet.
• Preheat oven to 350 degree. .
• Heat a skillet adds butter until it starts to turn to a light brown. Add orange zest, onion, ginger and lemongrass and stir-fry until the onion is tender. Pour in the Grand Marnier Liqueur and orange juice. Reduce the sauce down by half. Pour over the chicken breast and bake for 10 minutes. Serve hot.

EASY GRAND MARNIER SAUCE

Steps:

• Combine sugar, water and lemon juice in a saucepan.
• Stir over medium heat until sugar is dissolved.
• Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
• Remove from heat, stir in Grand Marnier and strawberries.
• Serve warm.
• My favorite is with pound cake and vanilla ice cream.