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.