Breast of Chicken with Grapes and Mushrooms
By Gloria Kobrin

Gloria Kobrin - married 40 years, Mother of two, Grandmother of two, has cooked her whole life for groups ranging from four to 100. Gloria specializes in creating delicious gourmet food that is approachable to the home cook and that happens to be kosher. Author of the Kosher Cookbook App for iPhone and iPad, Gloria currently shares her recipes and cooking tips on her new website KOSHERBYGLORIA.COM and on her Kosher Cookbook page on Facebook  and on Twitter. 
Please go to the site and sign up to join the email list so you can stay in the loop with Gloria! Members of the list will also get to receive regular news releases, exclusive content and the many fabulous kosher recipes that Gloria has created just for you.

KosherEye.com

Ingredients

8 medium chicken breasts wings off and skinned
1 1/4 cups Panko
2 tablespoons dried tarragon
1/4 teaspoon freshly ground pepper
9 tablespoons non-dairy margarine softened*
1 large onion peeled and chopped
1 1/2 cups low-salt chicken stock fresh/boxed
1 1/2 cups dry white wine
1 pound small white mushrooms wiped clean, stems trimmed and sliced
3 cups seedless green grapes washed, stems removed

Directions

Preheat oven to 350 F.
Mix panko with tarragon and pepper and pour into zip lock bag. Set aside.
Clean chicken well. Trim any pieces of bone and fat you find. Pat dry and set aside.
Add one piece of chicken at a time to zip lock bag, close tightly and shake well until the chicken is coated in crumbs. Remove chicken and set aside on a piece of waxed paper. Repeat process until all eight breasts have been coated in crumbs.
Melt three tablespoons margarine in skillet over medium flame. Place no more than three-four breasts in skillet at one time. Raise the heat and brown them on each side. Add a little more margarine if needed. Place browned chicken in roasting pan as they are done. Keep chicken in a single layer. As some crumbs fall off and brown, scoop them out and add them to the browned chicken.
Add chopped onion to margarine in skillet and sauté until it is translucent. Add chicken broth and wine to the onions and bring to a boil. Remove from heat. Pour sauce over and around chicken breasts. Bake chicken, uncovered, for 30 minutes.
While chicken is baking: Add three tablespoons margarine to skillet. Saute mushrooms quickly over high heat. Remove roasting pan from oven and scatter mushrooms and grapes over chicken. Raise heat to: 375 F. Cover roasting pan lightly with foil and place back in the oven. Cook for one hour. Remove foil and continue cooking for another 30 minutes or until chicken is soft and fully cooked. Serve hot.

Notes

For cooking in advance and freezing: After you have added the mushrooms (not grapes)to the chicken, cover with foil and bake for 30 minutes more. Let it cool completely before covering with waxed paper and then wrapping tightly in foil and freezing. On the day before you are going to serve chicken: defrost completely. the next day, scatter grapes over chicken. Cover lightly with foil and bake for 30 minutes before removing foil and baking 15 minutes more or until chicken is soft and fully cooked.
*Note : I used Earth Balance Margarine for this recipe.

Recipe: Kosher, poultry, Rosh Hashana