Chicken A L'orange

Total Time: 1 hr 50 mins Preparation Time: 25 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 8
• 1 lb bread, cut into thin slices
• 2 tablespoons unsalted butter, melted
• 8 eggs
• 1/4 cup frangelico
• 1 tablespoon vanilla extract
• 1 cup sugar
• 1/2 teaspoon salt
• 1 quart heavy cream
• cinnamon, and (optional)
• nutmeg (optional)
• 8 chicken breasts (5 to 6 ounces each)
• salt and pepper, to taste
• sugar, to taste
• 1 cup olive oil
• 1 1/2 cups grand marnier
• 1 tablespoon sherry wine vinegar
• 1 tablespoon sugar
• 3 oranges, juice of
• 3 oranges, peeled and cut into segments
• fresh spinach

Recipe

• 1 preparation:.
• 2 cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
• 3 in a bowl, whisk the eggs, frangelico, vanilla, sugar and salt. add the cream and mix until thoroughly incorporated. add cinnamon and nutmeg if desired.
• 4 pour over bread; refrigerate for at least 1 hour.
• 5 set the pan inside a larger pan containing at least 1 inch of warm water. bake at 350 degrees for 1 hour or until fully set. cool; cut into desired shape.
• 6 score the fat side of each chicken breast with a good knife. season with salt, pepper and sugar. in a large sauté pan over high heat, heat the oil. add the chicken breasts, fat side down; reduce heat to medium. baste the chicken with the oil and chicken juices for 8 to 10 minutes. remove from the heat; add grand marnier and let it rest for 5 minutes.
• 7 remove the chicken and keep warm. add sherry, sugar and orange juice to the pan; cook until sauce is reduced. strain through a fine sieve and return to the heat; add the orange segments. in another pan, wilt the spinach.
• 8 to serve, place bread pudding in center of plate; place spinach around it. slice chicken and fan on top of pudding. cover with sauce and serve.