Chipotle Chicken Taouk – July 2015
My friend Bill Garcia told me at a Northbrook Chamber Meeting that he was bored with chicken breast. He wanted some inspiration and a recipe to overcome this food fatigue. I put together this dish on a whim, wrote down the ingredients and method on a piece of parchment. The rest is history. Enjoy!
6 B&S Organic Chicken Breasts about 7 -8 oz each
4oz Organic Greek Yogurt
2 Chipotle Chiles in Adobo
(Use 1 chile for less heat)
1/2t Kosher Salt
2oz Panko Crumbs (you can also use Gluten Free version)
2oz Grated Parmesan Cheese
Poke Chicken breasts with the tines of a fork to tenderize. Mix yogurt, chopped chipotles and salt until well incorporated. Roll chicken breasts through marinade for 30 minutes.
Top with excess yogurt mixture.
Combine Panko and Parmesan until thoroughly mixed. Spread evenly over chicken.
Bake on lower rack @425F for 20 minutes.
Rotate pan and lower oven to 375F and bake for another 20 minutes. Check for doneness.
Remove from oven and let rest for 5-7 minutes before serving.
Serve with chilled Arugula and sliced cucumbers.
by Chef Vahé July 2015