Chipotle Honey Glazed Chicken
Source of Recipe
2001 Grand Prize Winner, Julie DeMatteo
List of Ingredients
4 Gold Kist Farms boneless, skinless, split chicken breasts
Salt and pepper to taste
Filling:
3 tablespoons butter, divided
1 cup chopped wild mushrooms (such as Cremini, Shititake and/or Portobello)
2 cloves garlic, minced
1 medium-sized jalapeno pepper, seeded and minced
2 ounces (about 1/2 cup) Monterey Jack cheese, shredded
1/4 cup pine nuts,* toasted
Glaze:
1/4 cup diced red onion
1 cup orange juice
1/2 cup chicken broth
1/4 cup honey
2 tablespoons white wine vinegar
2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce Recipe
Cut a slit in each breast, beginning at the thickest side, cutting toward the opposite side to form a pocket. Do not cut through entirely. Season to taste with salt and pepper. Set aside.
Preheat oven to 375¼F. To make filling, place 1 tablespoon butter in large skillet and heat. Add mushrooms, garlic and jalapeno pepper and sauté about 2 to 3 minutes, just until mushrooms begin to soften. Drain accumulated liquid and season to taste with salt and pepper. Divide filling among chicken breasts, placing inside formed pockets. Divide cheese and pine nuts among breast pockets. If necessary, hold pockets together with toothpicks. Place in shallow baking pan, brush with 1 tablespoon melted butter and bake in preheated oven 20 minutes or until juices run clear and temperature on meat thermometer reaches 160ºF.
To make glaze add remaining butter to skillet and sauté red onion until softened. Add orange juice, broth, honey and vinegar and boil until reduced by half, about 5 to 7 minutes. Stir in Chipotle peppers and adobo sauce and continue to boil until further reduced to a slightly thickened glaze. Season to taste with salt and pepper.
To serve, remove toothpicks. Spoon small amount of glaze on serving plates and place chicken on top. Drizzle with remaining glaze.
4 servings
Note: Alternatively, chicken breasts may be pounded to 1/4-inch thickness and topped with filling. Fold sides over and roll to enclose. Cook chicken in skillet in 1 tablespoon oil until browned on all sides. Transfer to baking pan and bake at 375ºF about 15 minutes or until done.
*To toast pine nuts, preheat oven to 350ºF. Spread nuts in single layer on baking sheet and toast 3 to 5 minutes, stirring frequently. Watch closely to prevent over browning.
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