BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEESE SAUCE AND JICAMA AND WATERMELON SALAD
Steps:
- Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
- Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
- Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
- Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
- Serve with Jicama and Watermelon Salad.
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
FRENCH STYLE CHICKEN BREASTS
I got this recipe from an old cookbook so many years ago I have forgotten which one. It is a wonderfully simple and elegant dish I have served many many times to company. Great with a rice dish and broccoli or green beans.
Provided by ShellyOB
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken to flatten to about 1/4 inch thick.
- Season with salt, pepper and garlic to taste.
- Place a slice of ham and a slice of cheese on each.
- Roll up as you would a jelly roll and secure with toothpicks or poultry string.
- Brown chicken on all sides in oil or butter and place in casserole dish.
- Mix white wine and mushroom soup and pour over chicken.
- Bake at 350 degrees for 35-45 minutes or until done.
Nutrition Facts : Calories 460.3, Fat 20.6, SaturatedFat 8.3, Cholesterol 110.2, Sodium 1482.2, Carbohydrate 14.4, Fiber 0.4, Sugar 3.2, Protein 41.9
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