by Heather Schmitt-Gonzalez / Friday, August 27, 2010
Ready, Steady, Cook Challenge: Main Course ...with far too long a title to list
3 boneless, skinless Chicken breasts
~1/2 c. Apricot Jam started a night in advance using this recipe (apricots, sugar, juice of a lemon)
1/2 of a small Sweet Onion, grated
1 Tbs. Chipotle Chile Powder
salt & freshly ground pepper
Start the coals on a charcoal grill (or alternately preheat a gas grill or even a grill pan). With the jam still warm from the stove, stir in the grated onion and chile powder. Set aside.
Once the grill is hot and ready, season the chicken breasts on both sides with salt and pepper. You will probably want to spray the grates of the grill with a cooking spray or brush them with a bit of oil to prevent sticking and make for good grill marks. Lay the chicken breasts down and let cook until nice grill marks form on bottom. Flip over and brush the cooked side with a very heavy slathering of the spiced jam. Continue to cook until the inside temperature reaches ~155° F. Flip once more and brush the tops with another good slathering of the spiced jam. Watch closely, because the sugars in the jam will burn quickly...it'll just take another couple minutes for the breast to reach ~160° inside...at which point you want to remove the chicken from the grill and let it sit for another 5 minutes or so, to let the temperature come up to about 165°.
Serve whole or sliced.
|Grilled Chipotle-Apricot Glazed Chicken Breast|
3 Apricots, diced
~¼ ea. three different colors of Sweet Peppers, diced small
2 green Onions,chopped
juice of ½ a lemon
chipotle Chile powder
few leaves of fresh Basil, chiffonade or chopped
Toss all ingredients together in a bowl, using a big pinch of salt and a bigger pinch of chile powder, to taste. Tastes best at room temperature.
|Smokey Apricot Salsa|
¾ c. dry uncooked Couscous
Bring the water and olive oil to a boil. Stir in couscous, cover, turn off heat and let sit 5 minutes. Gently stir in the apricots, basil and lemon zest. Season to taste w/ salt & pepper. Serve hot.
|Lemon and Basil scented Couscous w/ Dried Apricots|
big handful of fresh Green Beans, ends snapped, cut in ¼'s lengthwise
3 different colors Sweet Peppers (~ ½ pepper ea.), julienned
salt & freshly ground black pepper
Heat a sauté pan over med-high heat. Add a good drizzle of olive oil, then toss in the beans and peppers. Sauté quickly until just tender. Season to taste w/ salt & pepper. Serve hot.
|Sautéed Green Bean & Sweet Pepper strips|
|My Ready, Steady, Cook! Main Course|
Other portions of my Ready, Steady, Cook! menu:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.