Nov. 11th, 2012

prosodic: (me)

I based this off a chicken wing recipe, modified it to chicken breasts (since the husband hates chicken wings), and it was crazy good. Smoky and sweet, with wonderful flavoring from the smoked paprika (a new-to-me spice).

In a gallon size Ziploc bag, combine:
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper

Add 1.5 pounds of boneless, skinless chicken breast (or hey, if you want bone-in with skin, so much the better. This recipe was originally for crispy, flavorful skin anyway). Zip bag closed and shake until the chicken is well coated. Let it hang out in the fridge for 3-4 hours.

I had 3 rather large, thick breasts. I baked them on a foil-lined baking pan for 40 minutes at 350 degrees. Your mileage may vary.

While the chicken was baking, I made the roasted red pepper creme. This involves a tub of original flavor Philadelphia Cooking Creme. Scoop out about 1/3 of the creme into your food processor. Add some roasted red peppers from a jar - whatever amount you want according to your tastes. Pulse until well blended and a saucy consistency. (Note: I made it as soon as the chicken went in the oven, so the creme was room temp by the time the chicken was done.)

And that's all there is to it. When the chicken's done, let it rest a few minutes so it stays juicy, then slice it and spoon the creme over the top.

I served this with egg noodles (mixed with the remainder of the cooking creme and some dill) and peas. Definitely making this again.


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