Chicken A L'Orange

• Frangelico Bread Pudding
• 1 lb bread, cut into thin slices
• 2 tablespoons unsalted butter, melted
• 8 eggs
• 1/4 cup Frangelico
• 1 tablespoon vanilla extract
• 1 cup sugar
• 1/2 teaspoon salt
• 1 quart heavy cream
• cinnamon, and (optional)
• nutmeg (optional)
• Chicken
• 8 chicken breasts (5 to 6 ounces each)
• salt and pepper, to taste
• sugar, to taste
• 1 cup olive oil
• 1 1/2 cups Grand Marnier
• 1 tablespoon sherry wine vinegar
• 1 tablespoon sugar
• 3 oranges, juice of
• 3 oranges, peeled and cut into segments
• fresh spinach

1. Preparation:
2. Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
3. In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired.
4. Pour over bread; refrigerate for at least 1 hour.
5. Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
6. Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large saute pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
7. Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
8. To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.

frangelico bread, bread, unsalted butter, eggs, frangelico, vanilla, sugar, salt, heavy cream, cinnamon, nutmeg, chicken, chicken breasts, salt, sugar, olive oil, grand marnier, sherry wine vinegar, sugar, oranges, oranges, fresh spinach

Taken from www.food.com/recipe/chicken-a-lorange-238812 (may not work)