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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
--
Rec.food.recipes is moderated by Patricia D Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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
--
Rec.food.recipes is moderated by Patricia D Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/