This lightly blackened chicken breast is superb. It is best to grill the
chicken outdoors, because it smokes a lot, but do not overcook it - the outside
should be spicy and crisp and the inside should be juicy and tender. Be sure
to serve it with the cornbread stuffing.
1/4 cup unsalted butter
2 red onions, chopped
3 cloves garlic, minced
2 ribs celery, chopped
2 red peppers, peeled seeded and chopped
1 green pepper, peeled seeded and chopped
1 (4 ounce) tin chopped green chiles
1 teaspoon chili powder
1/2 teaspoon salt or more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
4 cups diced cornbread
2 eggs, lightly beaten
1/2 cup cream or sour cream
3 large whole chicken breasts, split and boned but with the skin left
on (each boned piece of chicken should weigh about 5 ounces)
1/4 cup unsalted butter, melted
3 cloves garlic, minced
2 teaspoons freshly ground black pepper
2 teaspoons freshly ground white pepper
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon dry mustard
1/4 teaspoon thyme
1/4 teaspoon oregano
1 small piece bay leaf, crushed
1 teaspoon salt
To prepare the stuffing, melt the butter in a large skillet and add
the onions and garlic. Cook until tender and fragrant.
Add the celery, peppers and chilies. Cook for a few minutes until the
vegetables are very tender.
Season with chili powder, salt, black and white pepper and toss with
Taste and adjust seasonings if necessary.
Stir in the eggs and cream. If you are cooking the stuffing on the barbecue,
brush a large piece of foil with butter, place the stuffing in the center
and wrap to form a tight package. Barbecue for about 20 minutes per side.
(If you are oven-baking the stuffing, place in a buttered 3-quart casserole
dish and bake at 375 degrees F for 30 to 40 minutes or until the top is
To prepare the chicken, pat the chicken breasts dry.
Combine the melted butter and garlic and place in a flat dish. Dip pieces
of chicken in the garlic-butter mixture so that both sides are coated. allow
to marinate until ready to cook.
Combine all the remaining ingredients. Just before cooking, sprinkle
this spice mixture evenly over both sides of the chicken and pat in slightly.
Barbecue the chicken for approximately 5 to 7 minutes per side, skin
side first, until just barely cooked.
Posted by Olga at Recipe Goldmine 6/12/02 12:36:08 pm.