Recipe from the Thermador Taste of America Cookbook
Oranges, wine, garlic, almonds, and sourdough bread—just some of California’s luscious bounty—inspired Michelle to create this sophisticated chicken breast dish. Serve with a lightly dressed salad of baby greens.
1 navel orange
½ cup dry white wine
6 7-ounce skinless boneless chicken breasts,
pounded to ½-inch thickness
2 cups fresh breadcrumbs made from
½ cup almonds, chopped
2 garlic cloves, pressed
6 tablespoons (¾ stick) butter, melted, divided
Salt and freshly ground black pepper
2 teaspoons cornstarch
Pinch of sugar
Grate 1/2 teaspoon peel from orange (reserve
remaining peel for another use if desired). Juice
orange (yield should be about 1/2 cup juice).
Combine 1/2 teaspoon peel, 1/2 cup juice, and white
wine in large glass baking dish. Add chicken; turn
to coat with marinade. Let stand at least 30 minutes
or cover and refrigerate overnight.
Preheat oven to 350°F. Combine breadcrumbs,
almonds, and garlic in another baking dish. Stir in 4
tablespoons melted butter. Season with salt and
pepper. Bake until mixture is golden brown, stirring
occasionally, about 10 minutes. Transfer breadcrumb
mixture to plate. Wipe baking dish clean. Remove
chicken from marinade; reserve marinade. Brush
each chicken breast with some of remaining melted
butter. Season with salt and pepper. Coat each breast
completely in breadcrumb mixture. Arrange chicken
in clean baking dish. Bake 35 minutes.
Transfer reserved marinade to heavy small saucepan.
Stir in cornstarch and pinch of sugar. Season with
salt and pepper. Bring to boil, then simmer until
thickened. Serve with chicken.
Serve with white wine, such as Chardonnay.