Little Bottles of Natural Goodness 

Grand Marnier Chicken

Posted on June 13, 2016 by Bickford Flavors


  • 4 boneless, skinless chicken breasts
  • 1 cup milk
  • 1 cup finely chopped pecans
  • 1 cup grated Parmesan cheese
  • 1 TBSP fresh parsley, chopped
  • 1 cup olive oil
  • Salt and pepper
  • 1 orange, sliced into rounds
  • 1 cup dry white wine
  • 1/2 cup fresh squeezed, unsweetened orange juice
  • 1 (10.5 oz) can chicken broth
  • Bickford Grand Marnier Flavor


  1. Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the pecans, Parmesan cheese and parsley. Set aside.
  2. Heat olive oil in a large, heavy skillet over medium-high heat. Dredge chicken pieces in the pecan mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
  3. Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then sprinkle with Bickford Grand Marnier Flavor.


Recipe adapted from http://allrecipes.com/recipe/72167/grand-marnier-chicken/

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Hawaiian Chicken Chunks Recipe

Posted on February 21, 2014 by Bickford Flavors



  • 2 whole chicken breasts or 4 thighs, skinned and boned 
  • 1 egg, beaten
  • 2 tsp Bickford Lemon Flavor
  • ¼ tsp Bickford Ginger Flavor
  • ½ cup crushed Kenmai Rice Bran -
  • ¼ cup frozen orange juice concentrate, thawed
  • ⅓ cup dried coconut



Preheat oven to 375°

Wash the chicken breasts and cut each into 4 chunks (cut thighs in half). Salt to taste and sprinkle with Bickford Lemon Flavor.  In a medium bowl, mix the orange juice, egg and Bickford Ginger Flavor.  In a flat dish, combine the Kenmai Rice Bran and the coconut (for a finer crust, whirl the coconut in a food processor for a few seconds).
Dip the chicken in the liquid combination and roll in the crumb mixture. Place in a single layer in an aluminum foil-lined 9 x 13 baking pan. Bake, uncovered, for about 35 minutes or until the chicken is cooked through and the crust is brown. (If browning too much, cover at end of baking). Makes 3 or 4 servings.

Appitizer: For a wonderfully easy appetizer, cut the chicken pieces into bite-sized chunks. Bake for 15 to 20 minutes or until cooked through. Serve hot or cold with a dipping sauce.

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