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!
Serves 6
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.
Place marinated chicken breasts in a Pyrex pan.
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
