| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
|
Main dish, Poultry |
10 |
Servings |
INGREDIENTS
| 5 |
|
Whole chicken breasts, |
|
|
Skinned and boned |
|
|
Juice from 3 oranges |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Ground cumin |
| 1/2 |
ts |
Salt |
|
|
Chipotle Chantilly Sauce |
| 4 |
|
Egg yolks |
| 2 |
tb |
Water |
|
|
Juice of 1/2 lemon |
| 1 |
|
Dash salt |
| 1 |
c |
Melted butter or margarine |
| 1 |
|
Chipotle chile, stemmed, |
|
|
Seeded, finely minced |
| 1/2 |
c |
Whipping cream, whipped to |
|
|
Soft peaks |
INSTRUCTIONS
CHIPOTLE CHANTILLY SAUCE
Arrange chicken peices in large shallow glass baking dish. Combine orange
juice, olive oil, cumin and salt, blending well. Pour orange juice mixture
over chicken breasts, turning to coat well. Cover and marinate 4 to 6 hours
or overnight.
Grill chicken breasts over mesquite coals or broil in oven 15 to 20
minutes or until cooked, turning once.
To serve, split breasts in halves and serve topped with Chipotle
Chantilly Sauce. Serve remaining sauce on side, if desired.
Chipotle Chantilly Sauce:
Whip yolks, water, lemon juice and salt in top of double boiler over very
hot water. Slowly add butter in steady stream while continuing to whip yolk
mixture.
Whip in chile, then fold in whipped cream. Serve warm. Makes about
2 1/2 cups.
Posted to MM-Recipes Digest V4 #078 by "C. Jay Ahlgrim"
<ahlgrim@softdisk.com> on Mar 17, 1997
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