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Program #845

Adam Abrams


4 boneless, skinless chicken breast halves
Pecan Dredge (recipe follows)
1/2 cup orange marmalade
1/2 cup buttermilk
3 Tbsp. Butter

Lay the chicken breast halves between 2 large pieces of wax paper.
Lightly pound the chicken breast halves to a 1/2-inch thickness.
Place the chicken breasts in a heavy sealable plastic bag, pour in the buttermilk, and seal the bag.
Refrigerate for at least 1 hour or overnight.

Place the Pecan Dredge in a shallow dish.
Working with 1 chicken breast half at a time, remove the chicken from the buttermilk, allowing the excess buttermilk to drip back into the bag.
Coat each breast with the Pecan Dredge and set aside.
Heat 2 Tbsp. of the butter in a large, heavy skillet over medium heat.
Working in batches of 2, add the chicken breast halves and cook until browned and cooked through, about 3 minutes per side.
Add the remaining 1 Tbsp. butter to the skillet before adding the remaining chicken.

Spoon the Orange Honey Glaze around and on top of the chicken and serve immediately.

Makes 4 servings

Pecan Dredge
1 cup pecans
1 cup panko crumbs
1 tsp salt
1/2 tsp freshly ground pepper

Combine the pecans, panko, salt and pepper in a food processor and process until the pecans and panko are finely ground.
Store in an airtight container for up to 1 week.
Makes 1-3/4 Cups

Orange Honey Glaze

1 cup freshly squeezed orange juice
1/4 cup plus 2 Tbsp. honey
1/4 tsp salt
2-1/2 tsp cornstarch
1 tsp Dijon mustard
1/2 Cup Orange Marmalade
1/4 jalapeno pepper, seeded and finely minced
1 Tbsp water
1 Tbsp finely grated fresh horseradish root, or 2 tsp prepared horseradish
2 tbsp. minced fresh cilantro

Combine the orange juice, marmalade, honey, jalapeno, and salt in a medium saucepan and bring to a boilover medium-high heat.
Lower the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.

Meanwhile, stir together the water and cornstarch until they form a smooth, thick paste.
Lower the heat to Medium-low and use a rubber spatula to add the cornstarch mixture to the orange juice mixture.
Whisk in the horseradish root, mustard, and cilantro.
Bring to a simmer and cook, stirring constantly, for about 1 minute.

If you are not using the glaze immediately, let cool and store in an airtight container in the refrigerator for up to 1 week.
Makes 1-1/4 Cups


2 Tbs. unsalted butter
1 lb. yellow squash, cut 1/2" thick slices
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
1 Vidalia onion cut vertically into thin slices
3/4 lb. zucchini squash, cut into 1/2" thin slices
1/2 tsp salt AND 1/2 tsp freshly ground black pepper
3 Tbsp. freshly grated Parmesan cheese

Melt the butter in a large, deep skillet over medium-high heat and add the onion sautéing for 4 or 5 minutes, until just tender.
Add the yellow squash and zucchini, lower the heat to medium, and cook, uncovered, for about 6-10 minutes, or until the squashes are just tender.
Add the cream, salt, and pepper and bring to a boil.
Cook, uncovered, for 8-10 minutes, stirring occasionally.

Put the mixture in a colander and allow it to drain.
Transfer the squash mixture to a serving bowl, add the cheddar cheese, Parmesan cheese, and bread crumbs and toss well. Serve hot.
Makes 4 servings.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!