“Serve over buttered noodles or brown rice. And if you have apricot marmalade you can sub that in, if you wish. Use fresh tarragon if possible but I have used dried also. Taste best if you refrigerate it ahead to meld the flavors. This might be good with asparagus also.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees Farenheit.
  2. Tear off eight 15 inches long pieces of aluminum foil; use two per portion.
  3. Sponge off excess water from peas and divide between the four pieces of foil-1/2 cup on each.
  4. In small bowl, mix together the salt, pepper, tarragon, orange marmalade, and Cointreau.
  5. Put chicken on peas.
  6. Evenly divide the orange marmalade mixture onto chicken pieces.
  7. Sprinkle each portion with 2 tablespoons of almonds.
  8. Seal the packages using second piece of foil.
  9. (At this point, you may refrigerate the packages for up to 4 hours before proceeding.).
  10. Put the packages in a large baking dish and bake for about 20 minutes-check for doneness; the chicken will be white and tender when finished.
  11. Open up foil and cook for another 5 minutes.
  12. Use a slotted spoon to remove.

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