Chicken Recipes - Grand Marnier Chicken - Boneless chicken breasts

Chicken Recipes - Grand Marnier Chicken - Boneless chicken breasts Boneless chicken breasts, one for each person Fresh basil leaves Apricot slices Frozen puff pastry sheets, thawed Pound chicken breasts. Layer on fresh basil leaves and apricot slices. Roll each chicken breast up and cook in 400 degree oven for 10 minutes. Remove. Wrap each breast in a puff-pastry sheet. Return to oven and cook for 15 minutes at 400 degrees, or until puff pastry in light golden brown. For the sauce: 2 ounces of Grand Marnier liqueur 3 ounces of brown sugar 1 to 2 ounces of heavy cream In a saute pan over pan over low heat, mix Grand Marnier and brown sugar. Whisk in heavy cream and cook over low heat just until the sauce gets hot. Pour over completed dish. Garnish with fresh basil leaves. Grand Marnier chicken was also one of the dishes that the Inn, 125 Water St., Warren, served at their Yule Log dinners this holiday season. Still to come is a Twelfth Night dinner and celebration scheduled for Monday at 7:30 p.m. when the Pawtuxet Rangers Militiamen will bring in the Yule Log and celebrate with the dinner and the Cake of Kings. The cost is $49.95. For more information, visit www.nathanielporterinn.com or call (401) 245-6622. Nathaniel Porter Inn owner Alan E. Ramsay: "This dish has been on the Inn's menu since it opened in 1987," he said. "While it has undergone a few minor changes over the years, it still is one of our most popular dishes," he added. The Providence Journal - December 31, 2003