57626 recipes created | Permalink | Dark Mode | Random

Danish Chicken Tenderloins Recipe


4 skinless, boneless chicken breast halves

salt and pepper to taste

1 teaspoon paprika

1 tablespoon olive oil

1 teaspoon brown sugar

6 crisp white bread cubes

1/4 cup all-purpose flour

3 tablespoons all-purpose flour

1/3 cup dry milk powder

1 cup chopped onion

1/4 cup chopped celery

1 cup chopped celery

1 teaspoon chopped fresh lemon

1/4 teaspoon fresh lemonade

2 tablespoons lemon juice

1 cup water

1/2 cup sliced shallots

1 teaspoon dried basil

1/2 teaspoon soy sauce

1/4 cup brown sugar

1/4 cup water

1 tablespoon distilled white vinegar

1/2 orange, zested and juiced

1 tablespoon vinegar

1 tablespoon white sugar for garnish


Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a stock pot or Dutch oven, and sprinkle with 1 teaspoon paprika. Season with olive oil. Bring to a boil over medium heat, then stir in brown sugar. Reduce heat, and simmer for 15 minutes, stirring frequently, until chicken is cooked through and juices are absorbed.

Place chicken cubes in a large bowl, and microwave until tender. Drain roasting pan juices, and sprinkle with brown sugar. Cover, and refrigerate for about 1 hour.

Mix flour with the brown sugar mixture. In a separate bowl, mix together flour, sugar, water, shallots, celery, celery juice, 1/4 cup lemonade, orange zest, vinegar, 1/2 orange juice, 1/4 cup lemonade, and 1 tablespoon lemonade in a shallow dish. Add shallots, celery, and lemonade to flour mixture.

Divide bread cubes into 2 pieces. Place onto bread cubes. Spoon lemon cream over bread cubes. Place on a serving platter. Garnish with shallots, celery, lemonade, orange zest, orange juice, and lemonade.

Line a cookie sheet with foil or just roll in waxed paper. Place chicken, bread cubes, and celery cream on the foil in sheet. Cover tightly with plastic wrap. Refrigerate overnight in refrigerator.

Melt butter in a large skillet or saucepan over medium heat. Add chicken stock and butter, and bring to a boil. Reduce heat, and simmer about 20 to 30 minutes, stirring occasionally, until chicken is cooked through and juices are absorbed.

Meanwhile, stir the flour and 1/4 cup of flour into the oven until thoroughly combined. Remove foil before lightly brushing chicken with bread mixture. Serve chicken with sliced toast on the side.