"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Drunk Bird Recipe

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This recipe for Drunk Bird, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. honey
6 oz. dry sherry
6 oz. chopped walnuts
4 boneless chicken breast ( 8 oz. each)
garlic powder, leaf oregano
12 oz. extra sharp chedar cheese
1 seedles orange (cut into twists)

Directions:
Directions:
Mix honey and sherry until well blended, add walnuts, and set aside. Preheat oven to 350. Spread out breast ad sprinkle with garlic powder and oregano. Wrap each breast arround 1 1/2 onz. of thickly sliced cheddar cheese and place in individual casserle dishes unseasoned side up. Sprinkle again with garlic and oregano and top with 1 1/2 oz. cheese. Bake approx. 30 minutes. When chicken breast are cooked throughly, remove from oven and top each dish with 3 oz. of honey, sherry and nut mixture. Return to oven and hat for another 2-4 minutes. Top dish with an orange twist.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minuutes prep and cook

 

 

 

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