Grilled Chicken with Cranberry-Chipotle Cheddar Cheese and Red Pepper Coulis
Recipe courtesy Wisconsin Milk Marketing Board
For Chimichurri:
3 tbsp. olive oil, divided
2 tbsp. sherry wine vinegar
2 tbsp. 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 tbsp. fresh basil, chopped
2 jalapeño chiles, seeded and chopped
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
For Coulis:
2 red bell peppers, chopped
1/2 cup rice wine vinegar
2 cups water
1 cup white basmati rice
4 each 10-airline chicken breasts
8 oz. cranberry-chipotle cheddar cheese, thinly sliced or shredded
Cooking Directions:
- For 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.
- For 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.
- For 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.
- For 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° 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.
- For 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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