What kind of Sauce will go well with a Oven Baked Chicken??

Personally , i will be take part in a cooking competition.
And the dish will be a Nut Coated, Oven Baked Chicken. and now , i have come to the most difficult part,...........

That i cant find any sauce that really blend with this dish..... arghhh such an headache..

If any of my senior here , in the culinary world could able to help me with their expierce , give me a hint. share your own experience with me thank you very much~!!!

Would mabey a chutney type sauce work... I love the cobination of cranberry or plum chutney over baked chicken. Warmed up and poured over a slice of the chicken the color 0f the chutney looks great too!

This is also a great sauce, it is spicy and sweet and I make it for dipping chicken in, but mabey you could use it as sort of a glaze on your chicken

1/2 cup rice vinegar
1/2 cup sugar
2 cloves garlic, minced
1/4 tsp sea salt
1 1/2 tsp dried red pepper flakes
Heat vinegar and sugar over high heat, boil just until clear, reduce heat to simmer, 5 minutes.
Remove from heat, add remaining and cool to room temp...

Thank you for your reply , OneSockChef,

It is really great idea, i was thinking of chutney,..... but i doesnt know that it can me heated,

so you are only wearing one Shoe??

One sock! My son, since he was a baby, always winds up with only one sock on.. even if I put on 2 socks and 2 shoes, five minutes later, one sock! So, I have incorporated that into everything, ONE SOCK KITCHEN, is the name I go by for catering and I am One Sock Chef!!!

[cape chef]

What kind of nuts are you using? anything else mixed in the crust? Whole bird I assume.
Are you doing a plated meal/ or just showing technique?
Let me know.
cc

[ 02-11-2001: Message edited by: cape chef ]

chicken breast with crushed almond,

do you suggest me to have it with stuffings?

i dun have any idea yet, but still thinkin,

its a Hotcooking , 1 hour cooks 4 pax, with garniish and all......

HEADACHE.......

[coolJ]

I like to create dishes that are subtle, yet when the customer eats the meal the reaction is WOW !, so I would suggest using Sauce Supreme.

[cape chef]

Tseanduran,

Are you to prepare this chicken with foods that are from your area?
How about a coconut/ginger broth spinkled with poppy seeds and flavored with a little tamirind. Maybe saute the chicken in Ghee.
Is that the direction you are looking for?
cc

[cape chef]

This is not called a "cordon" sauce.
Sorry it is a word used for the way you sauce somthing. I probably spelled it wrong.
It is to sauce something around the edge and let it drip down the sides. The sauce is more of a "veloute"
Starch..perhapes a pilof of basmati or brown rice.
I am happy to be able to help
cc
BTW, I do not think you need to stuff the brest

[ 02-13-2001: Message edited by: cape chef ]

Yea, veloute , i learnt from school before , but a more simple version , ahahh


there are so many ways to make a simple item

ahahah , i must explore more,

today i just bought a book named " Sauces" authored by James Peterson.

cost me RM 180..... havnt read it yet...

[shroomgirl]

a wild rice pilaf or blend of rices with sauted mushrooms, onions, thyme would go very well with your almond chicken and spinach with veloute.....garnish with a pretty thyme sprig and maybe some flat leaf parsley.

I'm doing a plate tomorrow with a cornish game hen half boned out with ligonberry sauce (chicken stock, sauteed onion, ligonberry preserves, thyme, dry mustard) wild rice a radiocchio cup with cream spinach, batons of carrots and parsnips with a light apple glaze. Bed of rice with hen on top or on 1/2. sauced with spinach in the rad. cup clock wise, batons onthe bottom of the plate....sprigs of herbs in the middle.
pretty standard plate but pretty.

This must be " western " , and this chicken bake with almond is important to me , coz this dish was the invention ( not really , may be brainstormed) of me n my ex gfren..

so , just need to seek advice for the sauce..

Cape Chef , that dish is more like Indian Cooking ..

[cape chef]

Ok my Friend...

Take a couple shallots and cloves of garlic,some parsley stems,bay leaf ,whole black peppercorns and a few sprigs of fresh thyme. Saute in butter on medium heat until you start to get some carmaliztion. At this time deglaze your pan with some dry white wine and some dry sherry and reduce this by half. To the rduction add some chicken stock,brind to a simmer and hit it with a little salt.reduced by 1/3 and skim off the scum as you go. sqeeze a little fresh lemon juice and add a touch of reduced cream.then tighten with a little roux..not to much, then stain into a clean sauce pan,taste and adjust the seasonings. Saute or did you say bake your chicken breast...saute some leaf spinach seasoned with S&P,nutmeg and lemon zest. Place some spinach in the middle of the plate,slice your breast on a bias and arrange around the spinach and Cordon the sauce around.
I hope that works for you
cc

I see , this sauce is Cordon Sauce.
I no need to worry about the
The starch part ? some rice? potatoes or pasta??


yea , Baked Chicken Breast Coated with Almond ( do i need stuffing for that??)

Thank you very Much Cape Chef , you have help me a lot~~!