Restaurant Recipes
Bit and Spur Pollo Relleno
Yield: 6 servings
Ingredients
Pineapple Salsa
- 1 fresh pineapple
- 1 red onion, finely chopped
- 1 fresh jalapeno pepper, finely minced
- 1 fresh Anaheim or poblano pepper, minced
- 1 red bell pepper, chopped
- 1/2 bunch cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Cilantro Pesto
- 3 bunches fresh cilantro
- 1 cup grated Parmesan cheese
- 1 cup walnuts or pine nuts
- 1 tablespoon minced garlic
- Salt and pepper to taste
- 1/4 to 1/2 cup olive oil
- 6 ounces fresh goat cheese, crumbled
Glazed Chicken
- 1/4 cup honey
- 1 tablespoon wine (substitution: water)
- 1 tablespoon chili powder
- 6 (8-ounce) boneless skinless chicken breasts
- Garnish cilantro sprigs
Instructions
Pineapple Salsa
- Cut the pineapple into 1 inch pieces. Combine with the onion, jalapeno pepper, Anaheim pepper, bell pepper, cilantro, chili powder and cumin in a bowl and mix well. Set aside.
Cilantro Pesto
- Combine the cilantro, Parmesan cheese, walnuts, garlic, salt and pepper in a food-processor container. Pulse until chopped. Add the olive oil gradually, processing to form a smooth paste. Combine with the goat cheese in a bowl and mix well.
Glazed Chicken
- Combine the honey, wine and chili powder in a small saucepan. Cook until heated through.
- Cut a horizontal slit in each chicken breast to form a pocket. Fill the pocket with the pesto mixture.
- Grill the chicken until nearly cooked through. Brush with the honey glaze. Grill the chicken until cooked through.
- To serve, place the chicken on individual serving plates. Top with the salsa. Garnish with cilantro.
Attribution
Bit and Spur Restaurant and Saloon, Springdale, Utah