Categories: Poultry, 1994 dccc, Finalist 
      Yield: 4 servings 
  
      4 ea Breasts, chicken, halves, 
           -- broiler/fryer, boned, 
           -- skinned 
  1 1/3 c  Walnuts, ground 
    1/4 ts Garlic, powder 
    1/2 ts Salt 
    1/4 ts Pepper 
      1 lg Egg, beaten 
      3 tb Oil, olive, divided 
    1/3 c  Onion, green, whole, 
           -- sliced 
    1/2 c  Sherry, cooking 
    1/2 c  Jam, raspberry, seedless 
    1/4 c  Juice, lime 
    1/2 ts Coriander 
  
       In a shallow dish, mix the walnuts, garlic powder, salt and 
  pepper well. 
   
       In second shallow dish, place the beaten egg.  Dip the chicken, 
  (one piece at a time) first in the beaten egg, then in the walnut 
  mixture, turning to coat. 
   
       In a saute pan, place two tablespoons of oil and heat over medium 
  flame.  Add chicken and cook, turning, about 10 minutes or until 
  chicken is brown on all sides and fork tender. 
   
       Remove chicken; set aside and keep warm. 
   
       To the same saute pan, add the remaining tablespoon of oil, any 
  remaining walnut mixture, and onion; cook for 2 minutes, stirring 
  constantly. 
   
       Add sherry, jam, lime juice, and coriander.  Heat to boiling and 
  cook, stirring constantly, 3 minutes or until thick. 
   
       Spoon sauce over chicken. 
   
       Cook:  Melissa G.A. Gilbert, Frederick, Maryland 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622