Chicken Ingredients:
Boneless chicken breasts, one for each person
Fresh basil leaves
Apricot slices
Frozen puff-pastry sheets, thawed
Sauce Ingredients:
2 ounces of Grand Marnier liqueur
3 ounces of brown sugar
1 to 2 ounces of heavy cream
Procedure:
Pound chicken breasts. Layer on fresh basil leaves and apricot slices. Roll each chicken breast up and cook in a 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 is a light golden brown.
To make the sauce: In a sauté 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.
Fresh basil leaves
Apricot slices
Frozen puff-pastry sheets, thawed
Sauce Ingredients:
2 ounces of Grand Marnier liqueur
3 ounces of brown sugar
1 to 2 ounces of heavy cream
Procedure:
Pound chicken breasts. Layer on fresh basil leaves and apricot slices. Roll each chicken breast up and cook in a 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 is a light golden brown.
To make the sauce: In a sauté 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.
Restaurant: The Nathaniel Porter Inn
Recipe Type: Authentic
Submitted By: Alan E. RamsayRecipe Type: Authentic
Recipe Author: The Nathaniel Porter Inn
Recipe Source: http://res.providencejournal.com/marketplace/special-sections/assets/files/1018_dining_guide.pdf