Chicken With Orange-Sage Sauce With Herbed Cheese-Stuffed Bread Twists
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt1 tbsp
Olive Oil1 cup
Orange Juice2 tsps
Dijon Mustard2 tsps
Cornstarch1 tsp
Dried Thyme1 tsp
Dried SageDirections:
1
Preheat oven to 375 degrees F
2
Unroll breadstick dough into 12 separate breadsticks
3
Using a wet fingertip, make a "canal" down the center of each breadstick
4
Spread cheese into canals (about 1/2 teaspoon per breadstick)
5
Fold over breadsticks, covering filling and pinch the edges together to seal
6
Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet
7
Brush twists with egg white and sprinkle with salt and black pepper
8
Bake 12 minutes, until golden brown
9
Meanwhile, heat oil in a large skillet over medium-high heat
10
Season both sides of chicken with salt and black pepper
11
Add chicken to pan and cook 2 minutes per side, until golden brown
12
In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage
13
Add mixture to pan and bring to a simmer
14
Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through
15
Serve 4 chicken breast halves with all of the sauce and bread twists
16
Reserve remaining chicken for spring rolls