Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

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

Servings: 4

Ingredients:

Chimichurri:
3 tablespoons olive oil, divided
2 tablespoons sherry wine vinegar
2 tablespoons lemon juice
6 garlic cloves, chopped
1 shallot, chopped
1/2 bunch fresh flat leaf parsley, chopped
1/2 bunch fresh cilantro, chopped
4 sprigs fresh oregano
4 tablespoons fresh basil, chopped
2 jalapeño chiles, seeded and chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

Coulis:
2 red bell peppers, chopped
1/2 cup (4 ounces) rice wine vinegar
2 cups water

1 cup white basmati rice
4 each 10-airline chicken breasts (skin on, rib bones removed, but wing attached)
8 ounces Wisconsin cranberry-chipotle cheddar cheese, thinly sliced or shredded

Cooking Directions:

Chimichurri:

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.

Coulis:

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.

Rice:

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.

Chicken:

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 degrees 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.

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.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.