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Cilantro Crema Chicken


CILANTRO CREMA CHICKEN
Bahama Breeze Copycat Recipe

Serve 2

Chicken: 
2 (8 oz.) chicken breasts boneless, skinless
2 tablespoons olive oil
salt and pepper to taste
1/2 cup of wood chips, soaked in water for 15 minutes
2 servings of your favorite side dish
2 servings of your favorite vegetables

Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, preheated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170 degrees on a meat thermometer or the juices run clear when pierced with a fork.

Potatoes:
1 pound red bliss potatoes,  1/2 inch dice
1 tablespoon chopped garlic
2 tablespoons sliced scallions
2 teaspoons chopped thyme leaves,
4 tablespoons butter
1/2 cup Half and Half
salt and pepper, to taste

Place a large pot half full with water and bring to a boil. Add the potatoes and boil for 15 - 20 minutes or until tender. Drain off the potatoes and add the remaining ingredients. Mash the potatoes using a hand masher and serve hot.

Cilantro Crema: 
1/2 cup reduced fat sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallion greens
1 teaspoon seeded and minced serrano chile
1/8 teaspoon salt
freshly ground pepper, to taste

Roasted Corn:
Preheat oven to 350 degrees. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

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