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Featured Cookbook
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Stuffed Artichokes alla Siciliana
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Bit and Spur Pollo Relleno
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Berry Season Trifle
Book Description
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Always in Season
Authors: Junior League of Salt Lake
Date:
ISBN: 0961697229
Publisher: Favorite Recipes Press
Hardcover
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Serves: 6
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Pineapple Salsa:
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1 fresh pineapple
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1 red onion, finely chopped
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1 fresh jalapeno pepper, finely minced
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1 fresh Anaheim or poblano pepper, minced
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1 red bell pepper, chopped
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1/2 bunch cilantro, chopped
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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Cilantro Pesto:
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3 bunches fresh cilantro
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1 cup grated Parmesan cheese
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1 cup walnuts or pine nuts
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1 tablespoon minced garlic
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salt and pepper to taste
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1/4 to 1/2 cup olive oil
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6 ounces fresh goat cheese, crumbled
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Glazed Chicken:
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1/4 cup honey
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1 tablespoon red wine
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1 teaspoon chili powder
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6 (8-ounce) boneless skinless chicken breasts
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Garnish: cilantro sprigs
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For the salsa, cut the pineapple into 1-inch pieces. Combine with the onion, jalapeno pepper, Anaheim pepper, bell pepper, cilantro, chili powder and cumin in bowl and mix well. Set aside.
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For the pesto, combine the cilantro, Parmesan cheese, walnuts, garlic, salt and pepper in a food processor container. Pulse until chopped. Add the olive oil gradually, processing to form a smooth paste. Combine with the goat cheese in a bowl and mix well.
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For the glazed chicken, combine the honey, wine and chili powder in a small saucepan. Cook until heated through.
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Cut a horizontal slit in each chicken breast to form a pocket. Fill the pocket with the pesto mixture. Grill the chicken until nearly cooked through. Brush with the honey glaze. Grill the chicken until cooked through.
To serve, place the chicken on individual serving plates. Top with the salsa. Garnish with cilantro sprigs.
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Stuffed Artichokes alla Siciliana
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Bit and Spur Pollo Relleno
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Berry Season Trifle
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