Chicken with orange-sage sauce with herbed cheese-stuffed bread twists

  • 1 (310g) container refrigerated breadsticks
  • 2 tbsp. herbed cheese, divided (recommended: Boursin)
  • 1 egg white
  • Salt and freshly ground black pepper
  • 1 tbsp. olive oil
  • 6 boneless skinless chicken breast halves (about 5 ounces each)
  • 240ml orange juice
  • 2 tsp. Dijon mustard
  • 2 tsp. cornstarch
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
1)Preheat oven to 190 degrees C.

2) Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a "canal" down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.

3) Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown.

4) In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.

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