Black Forest Chicken

This great German-themed chicken recipe makes the perfect meal on a cool Octoberfest evening.  

Ingredients:
4 6-ounce boneless chicken breasts
1 cup walnuts
1 cup all-purpose flour
1 teaspoon caraway seeds
1 teaspoon black pepper
1 teaspoon garlic
1 teaspoon salt
Canola oil
4 ounces sliced ham (good quality)
4 ounces sliced muenster cheese

Toast walnuts in 350-degree oven for 5 to 8 minutes. Grind in food processor. Season flour with caraway seeds, black pepper, garlic and salt. Combine ground walnuts and seasoned flour to form a breading mixture.

Trim all fat from chicken breasts. Coat chicken breasts in Canola oil then breading mixture. Place coated chicken in oiled, non-stick skillet on medium heat; sauté until golden brown (approximately 3 to 5 minutes on each side.)

Top chicken breasts with one slice each of ham and cheese and bake in 350-degree oven for 6 to 8 minutes. Check for doneness.

To serve, top with Cherry Sauce (see recipe below) and garnish with cherries.

Cherry Sauce
Juice from 1 16- or 17-ounce can bing cherries*
1 teaspoon caraway seeds
1 tablespoon freshly chopped garlic
1 shallot, chopped
1 cup Kirsch (cherry liqueur)
salt and pepper to taste

Bring all ingredients to boil; thicken with 2 tablespoons cornstarch and 4 tablespoons water.
* If using fresh cherries, soak overnight in a simple syrup (mixture of two cups water and one cup sugar).