EASY RECIPE
This week’s recipe draws from a number of sources including Cuisine at home, and Passions & Palate by John Howe. Of course I can’t leave well enough alone, so I have added a few of my own elements to make my easy recipe Chicken with Chipotle Honey Aioli and Roasted Corn with Peppers.
Ingredients:
4 half skinless boneless chicken breasts.
4 limes quartered.
Soft tortillas.
1 C Progresso Plain Bread Crumbs.
2 C Trader Joes’ frozen roasted corn (thawed).
1/2 C red bell pepper – diced.
1/2 C green bell pepper – diced.
1/2 C white onion – diced
1/4 C fresh cilantro – chopped.
1/4 tsp cumin
3 Tbsp olive oil
2 chipotle pods (from can) – minced.
1/2 tsp adobe sauce (from the can of chipotle pods)
1 Tbsp honey
2 Tbsp fresh juice of lime.
3 Tbsp Mayonnaise.
Preparation:
In a mixing bowl combine the chiptole pods, adobe sauce, honey, lime juice and mayonnaise. Mix well.
Brush one side of each chicken breast with the Chipotle Honey Aioli sauce and then coat with bread crumbs. Turn the breasts over and repeat.
Heat oven to 450 degree f.
In a large oven proof fry pan heat two tablespoons of olive oil on medium high heat.
Place chicken breasts smooth side down on fry pan and fry for 3 minutes or until golden brown. Turn breasts over and take fry pan to oven. Cook at 450 degrees for 8 minutes.
In another fry pan heat 1 tablespoon of olive oil to medium heat and then add red and green peppers, onion, thawed corn, cilantro, cumin and a squirt of lime juice. Mix well as the vegetables simmer.
REMEMBER when you remove fry pan from oven the fry pan HANDLE WILL BE SUPER HOT so you must safeguard your hand by wearing an oven glove!!
Plate the chicken, the roast vegetables, add a garnish of lime wedges and a soft tortilla, and you are ready to serve an awesome, but easy, chicken dinner.
Good Eating and Table Talk,
Roger Scouton
Follow me on Facebook at http://www.facebook.com/EasyRecipesAndStuff and on Twitter @easyrecipesrog
