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FLAMING WATERMELON CHICKEN




Source of Recipe


Jon "The Mad Chef" Ashton


List of Ingredients




2 cups watermelon juice
1 cup diced watermelon
1 cup clarified butter
2 chicken bullion cubes
2 cups pecans, chopped
1 cup plus 2 tablespoons bourbon whiskey
2 tablespoons maple syrup
1 tablespoon chopped fresh herbs (rosemary, thyme'
sage,
tarragon) 1/2 stick (1/4 cup) unsalted butter (cut
into 8
pieces) 4 skinless boneless chicken breast halves

Recipe



Pre-heat oven to 250 degrees F.
Cut each chicken breast in half across the grain.
Place
each piece, called a rosette, between 2 sheets plastic

wrap, skin side (the round side) down. Pound the
chicken
with a heavy bottomed saucepan or meat mallet. Press
the
flattened chicken into pecans and coat. Sauté chicken

breasts 3 minutes per side. Remove from sauté pan
place in
pre-warmed oven, add bourbon slightly turning pan away
from
heat you in case the bourbon flames. Don't worry if it

doesn't flame. Your objective is to remove the
alcohol, and
whether it happens by flaming or boiling doesn't
matter.
After the alcohol has either burned or boiled off, add
the
watermelon juice and bouillon cubes reduce by
one-third. Add
the syrup and herbs. Lower the heat to its lowest
point.
Whisk in 8 pieces butter 1 tablespoon at a time,always
wait-
ing until the previous tablespoon has melted before
adding
the next one. Add diced watermelon and serve sauce
over
chicken.