Pecan Smoked Chicken Breast W/ Jalapeno Monterey Jack Chees

* Exported from MasterCook *

Pecan Smoked Chicken Breast W/ Jalapeno Monterey Jack Chees

Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 6 Preparation Time :0:00
Categories : Entree's & Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***For The Chicken***
6 chicken breasts -- (8-ounce)
3/4 cup vegetable oil
6 tablespoons garlic -- chopped
1 tablespoon salt
***For The Salsa***
6 peaches -- chopped
1 pint strawberries -- chopped
1/2 cup red onion -- chopped
1 tablespoon jalapeno -- minced
1 tablespoon dark chili powder
1 bunch cilantro -- chopped
1 tablespoon tequila
juice of 4 limes
juice of 4 oranges
***For The Balsamic Reduction***
2 cups balsamic vinegar
Juice of 2 limes
***For The Spoon Bread***
5 cloves garlic -- minced
1 cup onion -- chopped
2 1/4 cups milk
2 1/4 cups chicken stock
1 1/2 cups cornmeal
5 cups jalapeno Monterey Jack cheese -- shredded
1 can green chiles -- (8-ounce) drained
1/2 cup maple syrup
Salt -- to taste
6 egg yolks -- beaten
6 egg whites

Pecan Smoked Chicken Breast W/ Jalapeno Monterey Jack Cheese Spoon Bread, Peach
& Strawberry Tequila Salsa & Balsamic Lime Reduction, (entire title).

For The Chicken:

Rinse the chicken and pat dry. Combine the vegetable oil, garlic and salt in a
shallow bowl; mix well. Add the chicken. Marinate, covered, in the refrigerator
overnight.

Cold smoke the chicken. (See instructions on Smoking.)

Grill the chicken over medium-hot coals until cooked through, turning
occasionally.

For The Salsa:

Mix the peaches, strawberries, red onion, chili powder, cilantro, tequila, lime
juice and orange juice in a medium bowl.

Chill, covered, in the refrigerator.

For The Balsamic Reduction:

Simmer the vinegar in a nonreactive saucepan until reduced by two-thirds.
Remove from heat.

Stir in the lime juice. Let stand until cool. Pour into a squeeze bottle.

For The Spoon Bread:

Combine the garlic, onion, milk and chicken stock in a medium saucepan. Bring
to a boil. Stir in the cornmeal.

Cook over medium heat for 15 to 20 minutes or until thickened, stirring
frequently. Remove from heat. Add the cheese, chiles, syrup, salt and egg
yolks, mixing well.

Beat the egg whites in a mixer bowl until stiff peaks form. Fold into the
batter. Pour into a 9x12-inch greased baking pan.

Bake at 350 degrees for 1 hour and 20 minutes.

To Assemble:

Place a chicken breast and a serving of spoon bread on each individual serving
plate. Spoon the salsa on top of the chicken.

Garnish by squeezing designs of balsamic lime reduction over the entire plate.

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