Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
1 1/3 c Walnuts, ground
1/4 ts Garlic, powder
1/2 ts Salt
1/4 ts Pepper
1 lg Egg, beaten
3 tb Oil, olive, divided
1/3 c Onion, green, whole,
-- sliced
1/2 c Sherry, cooking
1/2 c Jam, raspberry, seedless
1/4 c Juice, lime
1/2 ts Coriander

In a shallow dish, mix the walnuts, garlic powder, salt and
pepper well.

In second shallow dish, place the beaten egg. Dip the chicken,
(one piece at a time) first in the beaten egg, then in the walnut
mixture, turning to coat.

In a saute pan, place two tablespoons of oil and heat over medium
flame. Add chicken and cook, turning, about 10 minutes or until
chicken is brown on all sides and fork tender.

Remove chicken; set aside and keep warm.

To the same saute pan, add the remaining tablespoon of oil, any
remaining walnut mixture, and onion; cook for 2 minutes, stirring
constantly.

Add sherry, jam, lime juice, and coriander. Heat to boiling and
cook, stirring constantly, 3 minutes or until thick.

Spoon sauce over chicken.

Cook: Melissa G.A. Gilbert, Frederick, Maryland

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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