Flaming Watermelon Chicken

Discussion in 'Food and nutrition' started by Edoc, Feb 22, 2005.

  1. Edoc

    Edoc Guest

    Mad's Flaming Watermelon Chicken

    Recipe by: Jon "The Mad Chef" Ashton for the National Watermelon
    Promotion Board.

    2 cups watermelon juice
    1 cup diced watermelon
    1 cup clarified butter
    2 chicken bullion cubes
    2 cups pecans, chopped
    1 cup plus 2 tablespoons bourbon whiskey
    2 tablespoons maple syrup
    1 tablespoon chopped fresh herbs (rosemary, thyme' sage, tarragon)
    1/2 stick (1/4 cup) unsalted butter (cut into 8 pieces )
    4 skinless boneless chicken breast halves

    Pre-heat oven to 250 F. Cut each chicken breast in half across the
    grain. Place each piece, called a rosette, between 2 sheets plastic
    wrap, skin side (the round side) down. Pound the chicken with a heavy
    bottomed saucepan or meat mallet. Press the flattened chicken into
    pecans and coat.

    Saute chicken breasts 3 minutes per side. Remove from saute pan place
    in pre-warmed oven, add bourbon slightly turning pan away from heat you
    in case the bourbon flames. Don't worry if it doesn't flame. Your
    objective is to remove the alcohol, and whether it happens by flaming
    or boiling doesn't matter. After the alcohol has either burned or
    boiled off, add the watermelon juice and bouillon cubes reduce by
    one-third. Add the syrup and herbs. Lower the heat to its lowest point.
    Whisk in 8 pieces butter 1 tablespoon at a time, always waiting until
    the previous tablespoon has melted before adding the next one. Add
    diced watermelon and serve sauce over chicken.

    Source: http://watermelon.org/index.asp?a=dsp&htype=recipes&pid=384

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