Because it's so thick, this French toast is made in two steps: first we brown it on the griddle, and then finish the cooking in the oven to ensure that the custard is fully cooked.
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
