Yield: 2 Servings
|2 \N||Boneless skinless chicken breasts|
|1 cup||Orange juice (Tropicana works fine)|
|½ large||White onion diced (the stronger the better)|
|1 teaspoon||Minced garlic|
|6 \N||Serrano peppers; finely diced (frozen or fresh works great)|
|2 pinches||Sweet basil|
Date: Fri, 23 Feb 96 11:24:08 -0500 From: s-sehlhorst@... (Scott Sehlhorst, P.E.) This is a marinaded, saute'd chicken. Really surprising how good it is.
Marinate the chicken for 24 hours in the fridge, suate in cast iron (or other, I suppose) skillet until browned on sides and cooked through. I used olive oil, which blended well with the seasoning of my skillet and accented the marinade flavors well. I preheated the skillet mainly for the searing effect on the chicken, to keep it moist and tender, and as a bonus had a remarkably aromatic cloud of flavor when the chicken went into the pan. Then turn the heat down and cover for the last couple minutes to add the steam cooking effect.
When placing the chicken in the skillet, let some of the marinade splash into the pan with the chicken. It makes an aweful mess, but really helps pull the flavor into the chicken. Discard the marinade.
Chilehead garnish: If you aren't feeding a Caledonian (see, you can teach an old dog new words), throw another half dozen serranos and an equal amount of green onions into the skillet when you cover for the last 2 minutes. Spread liberally over your breast and enjoy.
Scott "double entendre mode engaged" Sehlhorst CHILE-HEADS DIGEST V2 #249
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .