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Pastry Shop Chicken - Edla Sheldon Recipe

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This recipe for Pastry Shop Chicken - Edla Sheldon, by , is from Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dave Anderson, Leawood

Category:
Category:

Ingredients:  
Ingredients:  
4 whole broiler-fryer chicken breasts, halved and boned
1 c. flour
1 tsp. salt
¼ c. Mazola margarine
1 (11 oz) can mandarin orange segments
1 c. chicken bouillon
½ c. dry vermouth
1 (11.9 oz) pkg. refrigerator quick orange Danish rolls
¼ c. heavy cream, whipped

Directions:
Directions:
Roll breasts and fasten with small skewers or toothpicks. Sprinkle lightly with flour and salt. Heat margarine in a large heavy skillet over medium heat, about 3 minutes. (The pan used should be a type that can be placed in the oven.) Add chicken and lightly brown, turning as necessary. Remove breasts; set aside.
Drain oranges, reserving 8 segments for garnish. In a blender or on high speed of mixer, mix remaining orange segments, bouillon, and vermouth. Reserve ½ cup of this orange mixture. Stir remainder of the orange mixture into skillet with pan juices. Return browned breasts to skillet. Bake, uncovered, in 350º oven 45 minutes. Remove chicken, reserving pan juices, cool chicken slightly.
Unroll orange rolls. Gently wrap a roll around each breast. It will not be sealed or covered completely. Place roll-wrapped breasts on flat shallow baking sheet (about 15x10x1 inches). Bake at 400º oven 10 to 12 minutes or until rolls are baked.
To make sauce: warm reserved orange mixture and blend into whipped cream. Serve chicken hot with sauce. Garnish with reserved mandarin orange segments and green grapes. Makes 8 servings.

Personal Notes:
Personal Notes:
This is my aunt’s national chicken cooking contest winner from 1970. Hope you enjoy!

 

 

 

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