Roasted Chicken with Poblano Vinaigrette and Corn Pudding

posted by Terrytx 03-23-99 5:45 PM

* Exported from MasterCook *

Roasted Chicken with Poblano Vinaigrette and Corn Pudding

Recipe By : Southern Living-4/99
Serving Size : 6 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cocoa
1 tablespoon olive oil
1 teaspoon balsamic vinegar
6 boned and skinned chicken breast halves
Poblano Vinaigrette
Corn Pudding
tomatllos, fresh cilantro -- garnish

Poblano Vinaigrette

2 poblano chile peppers
6 tomatillos
1/2 small onion
2 cloves garlic
1 1/2 cups fresh cilantro leaves
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon brown sugar
1/2 teaspoon pepper

Corn Pudding

2 cups milk
1/2 cup yellow cornmeal
1 (16oz) pkg frozen whole kernel corn -- thawed
1/2 teaspoon salt
2 tablespoons whipping cream

Preheat oven to 400 F.

For Poblano Chicken:
Stir together the first 8 ingred.; rub over chicken. Place chicken in a lightly greased 15x10" jellyroll pan.

Bake at 400 degrees for 15 min. Drizzle 1 tbl. Poblano Vinaigrette over each chicken breast, and bake 5 min more or until done. Serve over Corn Pudding with the remaining Poblano Vinaigrette. Garnish, if desired.

For Poblano Vinaigrette:

Place peppers on a foil-lined baking sheet.

Broil 5" from heat (with electric oven door partially open) about 5 min. on each side or until blistered.

Place chiles in a heavy-duty zip-top plastic bag; seal and let stand 10 men. to loosen skins. Peel peppers; discard seeds.

Bring tomatillos, onion, garlic and water to cover to a boil over med-high heat. Reduce heat and simmer 10 min. Drain and cool.

Process tomatillo mixture, chiles, cilantro, and remaing ingred. in a blender or food processor 30 seconds or until minced.

For Corn Pudding:

Bring milk to a boil in a heavy saucepan; gradually add cornmeal, stirring until blended after each addition.Cook, stirring constantly, just until mixture begin s to boil. Reduce heat, and cook, stirring constanly, until thickened.

Add corn, stirring until mixture is consistency of whipped potatoes. Stir in salt and whipping cream.

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