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and snack foods from around the world
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The
Nut Factory
PO Box 815
Greenacres, WA 99016
Toll free: (888) 239-5288
Phone: (509) 926-6666
Fax: (509) 926-3300
E-Mail Address: nuts@TheNutFactory.com
All
original graphics and text are copyrighted © 1997, 1998, 1999 by The Nut Factory and may
not be used without permission.
Design and scripting by
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Biblical Chicken with Honey, Nuts and
Raisins
recreate an old family tradition
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6 boned chicken breasts, skinned 2 tablespoons flour
1 teaspoon salt
10 grinds black pepper
1/4 cup margarine
1 tablespoon olive oil
3/4 cup slivered
almonds |
For the sauce:
1-1/4 cups dry white wine
2/3 cup chicken stock
2/3 cup orange juice
2 teaspoons grated lemon rind
1 tablespoon honey
3 tablespoons Sweet
Monucca Raisins
3 inch cinnamon stick
2 teaspoons cornstarch, mixed with
1 tablespoon water or chicken stock
2 small oranges, peeled, pith removed, cut in sections
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| Take each breast in turn and flatten it gently between the
hands then coat with the seasoned flour. In a large sauté pan, heat the fats until the
foam subsides, then immediately add the almond slivers and cook gently until golden brown.
Drain on a paper towel. Add the chicken breasts to the hot fats - probably in two
batches - and cook on each side for about 3 minutes, or until a golden color. Remove from
the pan and pour away any excess fat without discarding the savory brown bits at the
bottom.
Now add the wine to the pan, stirring well, and bubble for 3 minutes to intensify the
flavor, then add the stock, orange juice, lemon rind, honey, raisins and cinnamon stick.
Bring the sauce to the boil, add the chicken breasts in a single layer, spoon the
liquid over them, then cover the pan and take it off the heat. Just before serving, bring
the sauce slowly back to the simmer, add the cornstarch mixture and bubble for 3 more
minutes. Nick a breast to check that there's no sign of pinkness; if there is, bubble a
bit more.
Lift the breasts out and arrange on a warm plate. Add salt and pepper if necessary,
then spoon the sauce over the breasts and decorate the dish with the orange sections and
the toasted almonds. Serve accompanied by plain steamed Basmati rice or new potatoes.
Note: If the pan won't hold all the chicken breasts in a single layer, arrange them
side by side in a roasting pan, pour over the hot sauce and leave covered with foil. To
reheat, cook covered at 350 degrees F. for 25 minutes, or until bubbly.
If you have a recipe that you would like to share with us, please drop us a note. Thank you! |
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| Tip of the
day When sauteing, choose a large pan so that vegetables will have room to
move around and brown. If crowded into a pan, vegetables will steam and not
develop as much flavor. |
how to
make
chocolate chips
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* *
Our favorite recipes
Apple Strudel
apple strudel is
a traditional European specialty
1 cups sweet
Monucca raisins
1 tablespoon rum or apple cider
4 medium apples
3 tablespoons lemon juice
2/3 cup sugar
1/2 cup grated
hazelnuts or grated
almonds
6 tbsp sour cream
pastry:
1 pound pkg frozen phyllo
(filo) dough
1/2 cup butter, melted
1/4 cup powdered sugar
Soak raisins in rum or cider 3 hours. peel and finely slice apples.
Sprinkle with lemon juice.
Thaw filo dough. Preheat oven to 400 degress. Grease large baking sheet.
Combine soaked raisins, sugar, nuts, sour cream, and cinnamon. Add to apples, toss
mixture.
Take one sheet filo dough - keeping others sheets covered with damp cloth. Place
filo sheet on damp towel. Brush with melted butter, place another filo sheet on top,
again brush next sheet with butter. Top with third filo sheet.
Beginning one inch from edges, spread 1/3rd of the filling in a strip along one long edge
of the dough. Using towel to to help lift and roll, roll up filo dough and filling
jelly-roll style. Pinch edges to seal.
Place roll seam side down on greased baking sheet. Repeat with rtemaining filo dough
sheets and mixture.
Makes 3 rolls. Brush tops with butter. Bake 40 minutes until golden brown.
Cool on a rack. Serve cold. Dust with powdered sugar, cut into slices.
More recipes
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Little known facts
Caramel and Butterscotch are made in
similar ways to toffee, as is fudge. The difference is in the degree of boiling
temperature and the ways in which they are cooled. This whole process uses high-heat to
convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply
variations of this process.
more
about candy
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Half a century of fun
The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane,
Washington. Over the years The Nut Factory has grown into a large snack food manufacturer.
We ship over 400 product every day to businesses everywhere throughout the United States.
Our history
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