Grilled Chicken-Goat Cheese Purse, Butternut Squash Coulis

Recipe Ingredients

6		Chicken breasts - (4 oz ea)
1 lb	454g / 16oz	Goat cheese
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Tabasco brand Pepper Sauce
1/8 teaspoon	0.6ml	Minced jalapeño pepper
1 1/2 tablespoons	22ml	Chopped cilantro
1 cup	198g / 7oz	Clarified butter
12		Phylo sheets
24		Cilantro leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Butternut Squash Coulis
1/2 cup	31g / 1.1oz	Diced onion
1 1/2 tablespoons	22ml	Minced garlic
2 1/2 lbs	1135g / 40oz	Butternut squash - cubed
3 1/2 cups	829ml	Chicken stock
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Powdered ginger
1/4 teaspoon	1.3ml	Dry mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
		Jalapeno Oil
1/4 cup	59ml	Olive oil
2 1/2 tablespoons	37ml	Tabasco brand Green Pepper Sauce

Recipe Instructions

To make the chicken, mix the olive oil, Tabasco brand Pepper Sauce and Jalapeño pepper together. Adjust seasonings and marinate chicken for at least one hour under refrigeration. Grill chicken for a few minutes on each side until done. Dice chicken and reserve.

In a mixing bowl, mix the goat cheese, cilantro and chicken together and adjust the seasonings.

Remove the phylo sheets from box, unfold and cover immediately with a clean, lightly dampened towel so as not to dry them out. Lay the sheets out one at a time. Brush with clarified butter and fold in half, left to right. Fold in half again, top to bottom. Use one sheet per purse. Place equal amounts of filling on each sheet and make into a purse. Bake in a preheated 350 degree oven for 8 to 10 minutes and reserve.

To make the butternut squash coulis, in a sauce pot, saute the onions and garlic in olive oil. Add squash and saute until golden, then add stock and bring to a boil. Add all other ingredients and simmer until squash is tender enough to puree. Puree mixture, adjust seasonings and reserve.

To make the jalapeño oil, mix ingredients together and reserve.

To serve, in a heated soup plate, ladle 2 ounces of coulis. Place purse into center of coulis. Drizzle with jalapeño oil, top with 2 cilantro leaves and serve immediately.

This recipe yields 12 servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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