Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 679
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 60
- Cholesterol
- 163
- Sodium
- 873
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1 (11-ounce) container refrigerated breadsticks
2 tablespoons herbed cheese, divided (recommended: Boursin)
1 egg white
Salt and freshly ground black pepper
1 tablespoon olive oil
6 boneless skinless chicken breast halves (about 5 ounces each)
1 cup orange juice
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1 teaspoon dried thyme
1 teaspoon dried sage
Directions
- Preheat oven to 375 degrees F.
- Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a "canal" down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.
- Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.