Kitchen Table: Rosemary Medeira Chicken

Where Herbs and Spices Make a Difference


| February/March 1998



6-4-2010-3

Sweet Medeira wine makes this dish a success.


Photo by 917press/Courtesy Flickr

Serves 6

This recipe is a delightful mix of Mediterranean flavors. Substitute apple or mint jelly for the currant jelly for a subtly different sauce, or try red pepper jelly for a little heat.

• 1 cup plain bread crumbs
• 3 to 4 cloves of garlic, chopped
• 4 teaspoons finely chopped fresh rosemary, or 2 teaspoons dried
• 1 1/2 teaspoons finely chopped fresh sage
• Salt and pepper to taste
• 2 egg whites
• 6 skinless, boneless chicken breasts
• 3 tablespoons olive oil
• 1 cup Madeira wine
• 1/2 cup Dijon mustard
• 3/4 cup red currant jelly
• 3/4 cup balsamic vinegar
• 3/4 cup dried cherries
• Fresh rosemary sprigs for garnish

1. Preheat the oven to 200°F.

2. Combine the bread crumbs, half the garlic, 3 teaspoons of the rosemary, the sage, and salt and pepper.

3. Beat the egg whites. Pound the chicken pieces until they are 1/2 inch thick. Brush the pieces with the egg whites and roll in the bread crumbs. Let them stand on a rack for 10 minutes.





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