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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.


Maturity is the ability to control anger and settle differences without violence or destruction.