Drunken Bird

“We sell a lot of chicken at the inn and this peculiar bird outsells all others two-to-one. In fact, we have a couple in their late thirties who come every Saturday night at 6:00. He has always ordered this dish except for one night. This has been for five years.” –Follansbee Inn, North Sutton, New Hampshire


6 ounces honey
6 ounces dry sherry
6 ounces chopped walnuts
4 boneless chicken breasts (about 8 ounces each)
Garlic powder
Leaf oregano
12 ounces extra sharp cheddar cheese
1 seedless orange (cut into twists)


Mix the honey and sherry until well blended, add walnuts, and set aside. Preheat oven to 350 degrees F. Spread out breasts and sprinkle with garlic powder and oregano. Wrap each breast around 1-½ ounces of thickly sliced cheddar cheese and place in individual casserole dishes unseasoned side up. Sprinkle again with garlic and oregano and top with 1-½ ounces cheese. Bake for approximately 30 minutes. When chicken breasts are cooked thoroughly, remove from oven and top each dish with 3 ounces of honey, sherry, and nut mixture. Return to oven and heat for another 2 to 4 minutes. Top each dish with an orange twist.

Cooking & Recipes




Serves 4.

Preparation Method

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