6 chicken breasts, boned and skinned
2 tbsp. port wine
1 c. flour
2 eggs
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ginger
1 tsp. paprika
1 c. bread crumbs
1 (10 oz.) jar red currante jelly
1/2 c. water
1 tbsp. potato starch
1 tbsp. Sauce Robert, Escoffler
1 1/2 tbsp. lemon juice
1/4 c. ruby port wine
1/2 tsp. allspice
butter, for basting

Flour chicken and dip in egg that has been beaten with 2 tbsp. port wine. Coat in bread crumbs to which salt, pepper, ginger and paprika have been added. Bake in open roaster. Pour butter and mixture over chicken. Bake until brown on one side, then turn over and bake until brown on the other side. Keep basting with butter mixture about 20 minutes per side.

Meanwhile, bring the rest of the ingredients to a boil in a 1 quart pan. Pour sauce over chicken and continue to bake for about 1 hour or until chicken is tender and well glazed. If sauce becomes too thick, thin with a little port wine. Bake at 400 degrees and then down to 300 degrees for 1 hour.