Pecan Smoked Chicken Breast

6 8-ounce chicken breasts
¾ cup vegetable oil
6 tablespoons garlic; chopped
1 teaspoon sea salt
6 peaches; chopped
1 pint strawberries; chopped
½ cup red onion; chopped
1 tablespoon jalapeño; minced
1 tablespoon dark chili powder
1 bunch cilantro; chopped
1 tablespoon tequila
Juice of 4 limes
Juice of 4 oranges
2 cups balsamic vinegar
Juice of 2 limes
5 cloves garlic; minced
1 cup onion; chopped
2¼ cups milk
2¼ cups chicken stock
1½ cups cornmeal
5 cups Jalapeño Monterrey Jack Cheese; shredded
1 8-ounce can green chilies; drained
½ cup maple syrup
Sea salt; to taste
6 egg yolks; beaten
6 egg white
24 Pecan Valley Cracked Pecans or Pecan Valley Whole Pecans

1. Rinse the chicken and pat dry.
2. Combine the vegetable oil, garlic and sea salt in a shallow bowl; mix well. Add the chicken. Marinate, covered, in the refrigerator overnight.
3. Grill the chicken over medium-hot wood coals* until cooked through, turning occasionally.
4. For the salsa: mix the peaches, strawberries, red onion, chili powder, cilantro, tequila, lime juice and orange juice in a medium bowl. Chill, covered, in the refrigerator.
5. For the balsamic reduction: simmer the vinegar in a non-reactive saucepan until reduced by two-thirds. Remove from heat. Stir in the lime juice. Let stand until cool. Pour into a squeeze bottle.
6. Preheat oven to 350ºF.
7. For the spoon bread: combine the garlic, onion, milk and chicken stock in a medium saucepan. Bring to a boil. Stir in the cornmeal. Cook over medium heat for 15 to 20 minutes or until thickened, stirring frequently. Remove from heat. Add the cheese, chilies, syrup, sea salt and egg yolks, mixing well. Beat the egg whites in a mixer bowl until stiff peaks form. Fold into the batter. Pour into a 9-inch-by-12-inch greased baking pan.
8. Bake in a preheated oven for 1 hour and 20 minutes.
9. To assemble: place a chicken breast and a serving of spoon bread on each individual serving plate. Spoon the salsa on top of the chicken. Garnish by squeezing designs of balsamic lime reduction over the entire plate.

Note: Add cracked or whole pecans to hot coals for pecan-smoked flavor. Pecan Smoking Chips can also be used for pecan-smoked flavor.

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