Grilled Chicken with Cranberry-Chipotle Cheddar Cheese and Red Pepper Coulis

Grilled Chicken with Cranberry-Chipotle Cheddar Cheese and Red Pepper Coulis

prep time

minutes
cook time

minute
servings
4

Ingredients






















Cooking Instructions

For chimichurri:


1

In food processor, combine 2 tablespoons olive oil, sherry wine vinegar, lemon juice, garlic, shallot, parsley, cilantro, oregano, basil, jalapeños and red pepper flakes. Pulse until well blended but not pureed. Season with salt and pepper; set aside.


For coulis:


1

Cook red bell peppers and rice wine vinegar in heavy bottom pot until peppers are very soft. Puree mixture in food processor until smooth. Set aside.


For rice:


1

Bring 2 cups water to a boil in heavy bottom pot. Add rice; cover and simmer until rice is tender, about 15 minutes. Stir in 2 ounces (1/4 cup) of the chimichurri.


For chicken:


1

Rub both sides of chicken with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place chicken on hot grill or grill pan and cook 3 minutes. Rotate 45°and cook another 2 minutes or until done. Flip chicken and repeat. (Cooking time will depend on size of chicken; cook through.) Top chicken with cheese during last 2 minutes of cooking, or run under broiler for 1 to 2 minutes to melt cheese and avoid overcooking chicken.


2

Final preparation: In center of each plate, spoon 2 ounces (1/4 cup) red pepper coulis. Gently spoon rice over sauce. Place chicken on top of rice. Garnish with cilantro leaf.


Ingredients






















Cooking Instructions

For chimichurri:


1

In food processor, combine 2 tablespoons olive oil, sherry wine vinegar, lemon juice, garlic, shallot, parsley, cilantro, oregano, basil, jalapeños and red pepper flakes. Pulse until well blended but not pureed. Season with salt and pepper; set aside.


For coulis:


1

Cook red bell peppers and rice wine vinegar in heavy bottom pot until peppers are very soft. Puree mixture in food processor until smooth. Set aside.


For rice:


1

Bring 2 cups water to a boil in heavy bottom pot. Add rice; cover and simmer until rice is tender, about 15 minutes. Stir in 2 ounces (1/4 cup) of the chimichurri.


For chicken:


1

Rub both sides of chicken with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place chicken on hot grill or grill pan and cook 3 minutes. Rotate 45°and cook another 2 minutes or until done. Flip chicken and repeat. (Cooking time will depend on size of chicken; cook through.) Top chicken with cheese during last 2 minutes of cooking, or run under broiler for 1 to 2 minutes to melt cheese and avoid overcooking chicken.


2

Final preparation: In center of each plate, spoon 2 ounces (1/4 cup) red pepper coulis. Gently spoon rice over sauce. Place chicken on top of rice. Garnish with cilantro leaf.


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