Walnut chicken with raspberry-lime sauce

Yield: 4 Servings

Ingredients:

4 ea Breasts

Instructions:

chicken halves -- broiler/fryer boned -- skinned 1 1/3 c Walnuts ground 1/4 ts Garlic powder 1/2 ts Salt 1/4 ts Pepper 1 lg Egg beaten 3 tb Oil olive divided 1/3 c Onion green whole -- sliced 1/2 c Sherry cooking 1/2 c Jam raspberry seedless 1/4 c Juice lime 1/2 ts Coriander In a shallow dish mix the walnuts garlic powder salt and pepper well. In second shallow dish place the beaten egg. Dip the chicken (one piece at a time) first in the beaten egg then in the walnut mixture turning to coat. In a saute pan place two tablespoons of oil and heat over medium flame. Add chicken and cook turning about 10 minutes or until chicken is brown on all sides and fork tender. Remove chicken; set aside and keep warm. To the same saute pan add the remaining tablespoon of oil any remaining walnut mixture and onion; cook for 2 minutes stirring constantly. Add sherry jam lime juice and coriander. Heat to boiling and cook stirring constantly 3 minutes or until thick. Spoon sauce over chicken. Cook: Melissa G.A. Gilbert Frederick Maryland Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc. : Georgetown Delaware 19947-9622