Wednesday, June 15, 2011

Ole, Ole...

This is a wonderful way to spice things up a bit when you a tired of cooking your typical taco's and quesadillas. Amelia, like every other kiddo out there, loves quesadillas. Pretty sure I have made about a million! The spices in this marinade add just a touch of heat and a lot of warmth from the cinnamon and cumin. I also use this marinade to make shrimp taco's.

Preheat oven to 350

4 chicken breast, boneless, skin ON (ask butcher to do this if you do not know how)
2 garlic cloves; minced
1 tablespoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 tablespoon cumin
1 tablespoon kosher salt
4 tablespoons olive oil

Pan Sauce -

1/2 cup chicken broth
Juice from 1 lime
2 tablespoons butter
1 tablespoon honey
Kosher salt & Pepper

Mix all ingredients together in a small bowl. Rub all over the chicken breasts and let marinate for 20 minutes.

While marinating, make the tomato lime relish.

4 tomatoes; chopped
1 garlic clove; minced
2 tablespoons cilantro; chopped
1 lime; juiced
1 jalapeno; seeded and minced
1 tablespoon olive oil
1/2 teaspoon kosher salt

Heat 1 tablespoon of oil in an oven proof skillet over medium high heat. Let it get hot before you add the chicken. Add the chicken, skin side down, and cook for 3 minutes, or until it has a nice golden brown color. Flip, and let cook for another 3 minutes. Add pan to the oven and cook for 20 minutes.

When chicken is done, remove from pan to a cutting board and tent with foil for 10 minutes. Return the pan back to the stove and heat over medium heat. Add all the ingredients for the pan sauce and cook for 2-3 minutes. When chicken is done resting, slice and plate on top of the tomato relish and drizzled with the pan sauce. ENJOY :)

I enjoyed this meal with Roasted Corn & Jalapeno Rice & Grilled Avocado's (more on those later :)

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