Chipotle-Rubbed Chicken Breasts, Hominy And Corn Medallions

Recipe Ingredients

4		Chicken breasts halves, wings attached
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Chipotle chilies in adobo sauce
		Quick-cooking grits or white ground hominy
5 tablespoons	75ml	Unsalted butter - (to 6 tbspns)
3		Husked ears of corn - (to 4)
2 tablespoons	30ml	Minced garlic
1 cup	237ml	Prepared mayonnaise
2 tablespoons	30ml	Milk - (to 3 tbspns)
		Cilantro - for garnish

Recipe Instructions

Preheat grill or grill pan.

Using a sharp knife remove the tip and first joint of the wing of each chicken breast leaving the second joint still attached to the breast. Season each breast with salt and pepper. In a blender puree the chipotle chilies and adobo sauce until smooth. Brush the breasts with the chipotle puree reserving the remaining puree for later. Grill the chicken until cooked through and keep warm. Chicken can be finished in a 450 degree oven if necessary.

Cook enough grits to yield four cups according to package directions using 1/2 milk and 1/2 water for the liquid amount. Season cooked grits with salt and pepper and stir in 2 tablespoons butter.

Brush corn with remaining butter and grill until browned, about 5 to 8 minutes, rotating the ears occasionally. Cut grilled ears crosswise into 1-inch medallions. In a saute pan melt remaining butter with minced garlic. Add the corn medallions and toss to coat for about 30 seconds.

In a small bowl whisk together mayonnaise, milk and the reserved chipotle puree to taste.

Arrange grilled chicken, grits and corn on serving plate. Garnish with cilantro leaves and drizzle of chipotle mayonnaise sauce.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8874 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.