March 19, 2025
Hello Foodie Friends
We do lots of boneless chicken breast recipes and I thought it was time to switch it up and send you something using the bone-in for a bit more flavor. Today's AMARETTO BAKED CHICKEN recipe combines wonderful flavor and an ever-so-tender texture. You can side it with any of your favorites. Never cooked with alcohol? You can swipe some great info about cooking with alcohol below I would encourage you to give this one a go too.
Enjoy!
Marzee
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BAKED AMARETTO CHICKEN
INGREDIENTS:
5 boned chicken breasts
3 tablespoons flour
1 1/2 teaspons salt
1 1/2 teaspoons ground pepper
2 teaspoons paprika
1 tablespoon vegetable oil
3 tablespoons butter
1 1/2 tablespoon dijon mustard
1 can 6 1/4 ounce frozen orange juice
1 cup Amaretto
DIRECTIONS:
Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later.
YIELD: Serves 8 - 10
MARZEE's CORNER
ON COOKING WITH ALCOHOL:
The main reason any alcoholic beverage is used in a recipe is to impart flavor. After all, the finest extracts with the most intense flavors are alcohol-based, particularly vanilla. Fermentation intensifies and concentrates fruit essence into liqueurs, cordials, brandies and wines. Other foodstuffs are distilled into potent liquors specifically to boggle the senses but still appeal to the palate.
In many recipes, the alcohol is an essential component to achieve a desired chemical reaction in a dish. Alcohol causes many foods to release flavors that cannot be experienced without the alcohol interaction. Beer contains yeast which leavens breads and batters. Some alcoholic beverages can help break down tough fibers via marinades. Other dishes use alcoholic content to provide entertainment, such as flambes and flaming dishes.
Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time.
You'll have to use your own judgement on substituting for alcohol in recipes. Sweet recipes will require different substitutions than savory. Amounts will also make a difference. You wouldn't want to use a quarter cup of almond extract to replace the same amount of Amaretto liqueur. And remember, the final product will not be how the original cook intended, but it should still be tasty.