Rate this recipe!
| Servings |
|
Ingredients
- 4 halves boneless skinless chicken breast
- 3 garlic cloves finely chopped
- 1 lime
- 3 tablespoons olive oil
- 1 cup rice wild
- 3 almonds
- salt and pepper to taste
Rose Sauce
- 4 tablespoons butter
- 2 shallots finely chopped
- 1 cup rose petals grounded (petals of 4 to 6 roses)
- 18 ounces orange marmalade
- 1 ounce pine nuts toasted
- Orange Liquor to taste (Cointreau or Grand Marnier)
Ingredients
Rose Sauce
|
Rate this recipe!
|
Instructions
- Butterfly-cut the chicken breasts. Sprinkle the chicken breasts with lime, garlic, salt, and pepper.
- Saute the chicken in a greased pan with olive oil.
- Cook the wild rice with the almonds, according to instructions on the package.
- Fill the chicken breasts with the cooked rice, and place them in a baking pan or casserole dish in the oven at 200 ºF to keep them warm.
- Ground the rose petals, marmalade and pine nuts, using a food processor.
- Stir-fry the shallots in a saucepan in low heat with the butter, until they become transparent.
- Add the ingredients of the food processor to the shallots, stirring until the sauce thickens.
- Add the liquor to taste.
- Serve with the sauce and a green salad.
Share this Recipe