POLLO en TOCINO con CHUTNEY DE CILANTRO
In English, this is a plate of Bacon Wrapped Chicken Breasts with a Cilantro Chutney...
Not your typical Mexican fare... but it worked for me...
INGREDIENTS:
- Parchment Paper or Aluminum Foil (Large enough to hold and cover the chicken breasts.)
- Two Large Chicken Breasts (Skinless and De-boned) Make sure they are completely thawed.
- Fresh Sprigs of Garden Sage and Rosemary (to taste) (I'm generous with the sage and bit light handed with the rosemary)
- Six strips of sugar cured bacon
FRESH CILANTRO CHUTNEY:
- 1 medium jalapeño pepper seeds removed and Finely Minced.
- 2 Tablespoons Yellow Onion Finely Chopped
- Two Bunches Cilantro Course Chopped
- 1/8 to 1/4 Cup Apple Cider Vinegar (depending on your taste)
- Salt and Pepper to taste
- Extra Virgin Olive Oil Non-Stick Cooking Spray (Pam Cooking Spray Works Good.)
SPICES:
- Pepper
- Poultry Seasoning
- Cumin
- Ginger Garlic Powder
NOTE: The spices are for an infusion of flavor.
PREPARATION:
Spray the Parchment Paper or Aluminum Foil with Non-Stick cooking spray.
Sprinkle the Spices onto the Paper or Aluminum Foil.
Be generous with the spices you like and enjoy.
Wrap Three slices of bacon around each thawed chicken breast.
Place them on Half the Parchment or Aluminum Foil.
Sprinkle the Fresh Sage and Rosemary on top of each wrapped chicken breast.
They should look like this:
Bake in a 325 degree oven for 45 minutes.
PREPARING CILANTRO CHUTNEY:
Place all of the ingredients for the Chutney into a Blender EXCEPT for the Extra Virgin Olive Oil.
Be sure that the Blender has it's cover on.
Puree the ingredients.
Once the ingredients are a deep green color, run the Blender on stir and slowly add the Extra Virgin Olive Oil.
You want it to be on the lightly thick side of pourable.
Once it reaches that stage, Close the top again and liquefy for about 30 seconds.
Done.
Remove the Chicken once it's done:
Arrange the chicken breasts on a bed of your favorite bread stuffing and smother with the Cilantro Chutney...
You are now ready to enjoy your dinner...
NOTE: For an extra wild kick to my bread stuffing, I add a Chipotle pepper en Adobo and mix it in real well for a hot smokey flavor.
Buen Provecho!
