red apples, cut into wedges (Rome or McIntosh apples preferred)
cup shredded cheddar cheese (with good orange color)
red seedless grapes
tablespoons Grand Mariner
Rice and Barley with Almonds (recipe follows)
Put rice and barley on to cook as is directed in following recipe.
In large saucepan over medium-high heat, bring to a boil quartered onion pieces, sage, chicken broth, water and salt. Add chicken; bring to a simmer and cook 2 minutes. Cover pan and remove from heat. Let stand 10 minutes. Remove chicken breasts to a plate; cover to keep warm. Discard broth mixture.
In large saucepan over medium-high heat, warm beef consommé, brown sugar, orange marmalade and cornstarch-water mixture. Bring to a slow boil, stirring constantly. Remove sauce from heat and set aside.
In medium heavy skillet over medium heat, melt butter. Sauté apple pieces until just browned, about 5-7 minutes. Set aside.
Spray baking sheet with nonstick cooking spray. Pat chicken breasts dry with paper towel and arrange on baking sheet. Sprinkle each chicken breast with cheddar cheese; place under heated broiler just enough to melt and brown the cheese, about 2 minutes.
To serve, place barley and rice on plate. Top with chicken breasts. Reheat sauce to a boil; stir in apple wedges, grapes and Grand Marnier. Spoon sauce over chicken breasts and barley-rice.
Rice and Barley with Almonds:
In oven warmed to 350, toast 1 cup almond slivers until browned, about 2-3 minutes. Remove from oven and set aside. In heavy pot or saucepan with lid, warm 1 tablespoon canola oil. Add 2 cups chopped onions; sauté until soft, about 7-10 minutes. Add 1 cup brown rice, 1 cup barley, 8 dried apple slices (diced); 4 cups chicken stock or water, 2 tablespoons butter and 2 teaspoons salt. Stir well and bring to a boil. Cover and cook at low simmer 35 minutes. Gently toss with fork; stir in almond slivers.