Exciting as it is to try brand new recipes, there is also a certain thrill to reviving old favorites. That’s what we did this Easter at the convent when we chose Cumberland Chicken for our Easter dinner.
This was something we served to guests and retreatants and at several events over many years, and having it on Sunday brought back many memories that provided much of the table conversation. It was like having an old friend among us again for this special day.
This recipe takes a plain chicken breast and transforms it into a buttery corn-crusted bundle of goodness that is enhanced with an unexpected sparkling red currant sauce. We served it with fresh
asparagus and a lovely medley of wild rice. It could not have been a more welcomed choice…a perfect springtime meal followed by many requests to please not wait so long to serve it again.
CHANGE SERVING SIZEpeople
- Onion salt
- 8 chicken breasts, boneless
- 1 cup butter melted
- 1 large bag Pepperidge Farm corn stuffing ground fine in blender
- Cumberland Sauce
- 1 jar red current jelly (10 ounces)
- 4 tablespoons sherry
- 1/8 teaspoon ginger
- 1 (6 ounce) can orange juice concentrate thawed
- 1 teaspoon dry mustard
- ¼ teaspoon Tabasco sauce
- Sprinkle onion salt and pepper over the chicken breasts, dip in melted butter, roll in stuffing crumbs, and place in shallow pan.
- Bake approximately 45 minutes to 1 hour at 350 degrees Fahrenheit and serve with Cumberland Sauce.
- Combine sauce ingredients until smooth, warming if necessary to melt the jelly.