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| Four Seasons Hemet Herald | August 2016 | 39 4 chicken breast halves 1/3 c pecans, pulsed very fine 2 Tbsp olive oil, extra virgin salt & pepper, to taste 1 c orange juice, unsweetened 2 tsp sugar 1 dash allspice, ground 4 c pecans, chopped, toasted 4 Tbsp all purpose flour 2 Tbsp butter, unsalted 1 clove garlic, minced 1 tsp cornstarch 1/2 c bourbon 2 Tbsp orange zest 2 Tbsp parsley Orange & Lemon Slices for Garnish Parsley for Garnish 1. Place chicken between sheets of waxed paper & pound until about 1/2" thick. 2. Mix flour & pecans & lightly dust chicken with mixture. Set aside. 3. Heat butter & oil in a large skillet & saute garlic for approximately 30 seconds - 1 minute. 4. Then saute chicken over medium heat until lightly browned, about 3 minutes on each side. Do not overcook. Season with salt & pepper & transfer to warm serving platter. 5. Mix cornstarch into cold orange juice. Add orange juice to pan juices & stir over medium heat until thickened. 6. Add bourbon, sugar, orange zest & allspice. Stir gently for 2 minutes or until reduced to sauce consistency. 7. Pour sauce over chicken & garnish with parsley, whole pecans, orange & lemon slices & serve. 1 ½ C. Chicken Broth 1 C. Quinoa Bring broth to a boil, add quinoa and boil gently for 10 minutes. Turn off heat and let sit for 15 minutes, then fluff with fork… OR cook Quinoa in rice cooker according to cooker instructions. Remove hot quinoa from stove or rice cooker and add: ½ C diced celery ½ C diced red or green onion ½ C diced tomato ½ C diced cucumber 1 bunch chopped parsley 1 T. chopped mint (optional) Note: quantities approximate, may add more or less as desired, use any vegetables you have. Dressing: Put in blender and blend well: juice of one lemon 1 clove garlic, crushed ½ tsp. cumin ½ C olive oil Pour dressing over hot quinoa and veggies, mix well. Put everything back in rice cooker on "warm" and let rest for one hour before serving. Can be made day ahead of time, re- warmed and served. Can be served hot or cold. Serves 6-8 Orange Bourbon Chicken Tabbouleh-Style Quinoa