Chicken a L'orange
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 817.4976 |
| Energy (kCal) | 14087.1472 |
| Carbohydrates (g) | 292.6754 |
| Total fats (g) | 1059.201 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preparation: | 2. Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan. | 3. In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired. | 4. Pour over bread; refrigerate for at least 1 hour. | 5. Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape. | 6. Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large sauté pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes. | 7. Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach. | 8. To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| bread | 1 | lb | cut | 4009.7613 | 0.0 | 0.0 | 453.5929 |
| butter | 2 | tablespoons | unsalted melted | 171.0 | 7.857 | 5.343 | 14.4 |
| egg | 8 | 572.0 | 2.88 | 50.24 | 38.04 | ||
| frangelico | 1/4 | cup | - | - | - | - | |
| vanilla extract | 1 | tablespoon | 37.44 | 1.6445 | 0.0078 | 0.0078 | |
| sugar | 1 | cup | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |
| salt | 1/2 | teaspoon | - | - | - | - | |
| heavy cream | 1 | quart | - | - | - | - | |
| cinnamon | - | - | - | - | |||
| nutmeg | - | - | - | - | |||
| chicken breast | 8 | 6241.4384 | 0.0 | 756.5930000000001 | 335.6588 | ||
| salt pepper | - | - | - | - | |||
| sugar | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |||
| olive oil | 1 | cup | 1909.44 | 0.0 | 0.0 | 216.0 | |
| grand marnier | 1 1/2 | 1/2 | - | - | - | - | |
| sherry wine vinegar | 1 | tablespoon | - | - | - | - | |
| sugar | 1 | tablespoon | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |
| orange juice | 3 | 334.8 | 77.376 | 5.207999999999999 | 1.4880000000000002 | ||
| orange | 3 | peeled cut | 5.2875 | 1.3219 | 0.1058 | 0.0135 | |
| spinach | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.