Chicken Cameron - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 1/2 cups breadcrumbs
1/3 cup fresh parmesan cheese, grated
2 eggs, slightly beaten
1/4 cup milk
4 tablespoons butter
1 garlic clove, minced
1/2 teaspoon ground pepper
1 cup sliced almonds
2 tablespoons lemon juice
1/2 cup white wine
Cranberry Relish
3 (15 ounce) packages fresh cranberries or (15 ounce) packages frozen cranberries
4 1/2 cups brown sugar, packed
3/4 cup orange juice
7 large oranges, slice in half, use the insides, save the shells

Preparation

Place chicken breast between waxed paper and pound thin.
In shallow dish, mix together bread crumbs and cheese.
In small bowl, mix together eggs, and milk.
Dip chicken in egg mixture then dredge in crumb mixture.
In large saute' pan or skillet, melt butter and garlic.
Place chicken in pan and sprinkle with pepper.
Over medium-high heat, brown chicken on both sides,add almonds to pan after turning chicken.
When almonds are golden brown, remove from pan and set aside.
To chicken in pan, add lemon juice and wine; simmer 5 minutes but DO NOT OVERCOOK.
Place chicken on warm platter; top with almonds and sauce and garnish with lemon slices and capers. Serve with Cranberry Relish.
Cranberry Relish:
In 5-quart saucepan over high heat, blend all ingredients to boiling, stirring occasionally.
Reduce heat to low; cover and simmer 30 minutes or until berries pop.
Spoon mixture into orange cups or medium sized bowl.
Cover and chill until ready to serve.