Banana-Walnut Stuffed Chicken Breasts with Grand Marnier Glaze
Indulge in a romantic culinary experience with this exquisite recipe from the beloved cookbook 'Cooking In The Nude.' While the title might lead you to expect something cheeky, the pages are filled with exquisite recipes perfect for a candlelit dinner for two. These succulent chicken breasts are beautifully stuffed with a delectable mixture of ripe bananas, walnuts, and raisins, embodying a sweet and savory harmony. The dish is generously drizzled with a rich Grand Marnier glaze, elevating the flavors to a luxurious level. Perfect for impressing your loved one, this dish promises a blend of textures and tastes that will leave an unforgettable impression.
2
Servings
N/A
Calories
15
Ingredients
Ingredients
Boneless skinless chicken breast
1 large (halved)
Salt
to taste
Freshly ground black pepper
to taste
Ripe banana
1 medium (mashed)
Grand Marnier
1/3 cup
Lemon juice
1 1/2 teaspoons
Dark corn syrup
1/4 cup
Salt
1/4 teaspoon
Butter
1/4 cup (melted)
Walnuts
1/4 cup (chopped)
Raisins
2 tablespoons
Salt
1/8 teaspoon
Pepper
1/8 teaspoon
Soft breadcrumbs
1/2 cup
Banana
1/2 (sliced)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place the chicken breasts between two sheets of wax paper and gently pound them with a mallet until they are evenly flattened.
3
Season both the inside and outside of the chicken with salt and pepper to taste.
4
In a mixing bowl, combine the mashed banana, Grand Marnier, lemon juice, dark corn syrup, chopped walnuts, raisins, salt, pepper, and soft breadcrumbs. Mix thoroughly and set aside.
5
Melt the butter in a skillet over medium heat. Add the stuffing mixture to the skillet, tossing to evenly coat and warm through for about 1-2 minutes.
6
Spoon half of the stuffing onto one end of each flattened chicken breast. Carefully roll the chicken around the stuffing and secure with toothpicks.
7
Arrange the stuffed chicken breasts in a greased au gratin dish. Pour half of the prepared banana Grand Marnier sauce over the chicken.
8
Bake in the preheated oven for 25-30 minutes, basting once halfway through cooking.
9
After baking, remove from the oven, top the stuffed breasts with sliced banana, and drizzle the remaining sauce over the chicken.
10
Return to the oven for an additional 2-3 minutes to warm before serving. Enjoy the dish warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used is one large boneless skinless chicken breast, halved.
What makes the glaze for the chicken?
The glaze is made from a combination of Grand Marnier, lemon juice, and dark corn syrup.
How many servings does this recipe provide?
This recipe is designed to serve 2 people, making it ideal for a romantic dinner.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What is in the banana-walnut stuffing?
The stuffing consists of mashed banana, Grand Marnier, lemon juice, dark corn syrup, chopped walnuts, raisins, salt, pepper, and soft breadcrumbs.
How do I prepare the chicken before stuffing it?
Place the chicken between sheets of wax paper and gently pound it with a mallet until evenly flattened.
How long should the chicken bake?
The chicken should bake for 25-30 minutes, followed by an additional 2-3 minutes after adding the topping.
Do I need to secure the chicken rolls?
Yes, you should secure the rolled chicken breasts with toothpicks before baking.
What kind of banana is best for the stuffing?
A medium-sized ripe banana is best for mashing into the stuffing mixture.
Should the stuffing be cooked before filling the chicken?
Yes, the stuffing mixture should be tossed in melted butter in a skillet for 1-2 minutes to warm through.
When do I add the sliced bananas?
Sliced bananas are added as a topping after the initial 25-30 minutes of baking.
What cookbook is this recipe inspired by?
This recipe is from the cookbook titled 'Cooking In The Nude'.
Is basting required during cooking?
Yes, the chicken should be basted once halfway through the 25-30 minute baking period.
What type of syrup is used in the sauce?
Dark corn syrup is used to provide a rich, sweet flavor to the glaze.
Can I substitute the Grand Marnier?
While Grand Marnier is central to the recipe, an orange-flavored liqueur or orange juice concentrate could serve as a substitute.
How much butter is needed?
The recipe calls for 1/4 cup of melted butter.
What type of baking dish is recommended?
A greased au gratin dish is recommended for arranging the chicken breasts.
How many walnuts are used?
The recipe uses 1/4 cup of chopped walnuts.
What is the role of breadcrumbs in this recipe?
Soft breadcrumbs are used to provide structure and texture to the stuffing mixture.
Are raisins included in the stuffing?
Yes, 2 tablespoons of raisins are mixed into the stuffing for added sweetness.
How should the chicken be seasoned?
Season both the inside and outside of the chicken breasts with salt and freshly ground black pepper to taste.
How much lemon juice is required?
The recipe requires 1 1/2 teaspoons of lemon juice.
What is the final step before serving?
Drizzle the remaining sauce over the chicken and return to the oven for 2-3 minutes to warm.
Is this recipe considered a gourmet dish?
Yes, it is categorized as a gourmet recipe perfect for special occasions or romantic dinners.
What provides the savory element to the fruit stuffing?
The walnuts, salt, pepper, and the chicken itself provide a savory balance to the sweet fruits.
Can I use skin-on chicken breasts?
The recipe specifically calls for boneless skinless chicken breasts for better rolling and texture.
How much Grand Marnier is needed for the sauce?
The recipe uses 1/3 cup of Grand Marnier.
Is the chicken served warm or cold?
The dish is best enjoyed warm immediately after the final heating step.
How do I prevent the chicken from sticking to the dish?
Ensure you use a greased au gratin dish to prevent the chicken and sauce from sticking.
What texture should the chicken have?
The chicken should be succulent and tender, having been flattened evenly for consistent cooking.