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Receta Grilled Chicken Goat Cheese Purse, Butternut Squash Coulis
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Ingredientes
- 6 x chicken breasts - (4 ounce ea)
- 1 lb goat cheese
- 1/4 c. extra virgin olive oil
- 3 Tbsp. Tabasco brand Pepper Sauce
- 1/8 tsp chopped jalapeno pepper
- 1 1/2 Tbsp. minced cilantro
- 1 c. clarified butter
- 12 x phylo sheets
- 24 x cilantro leaves Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. diced onion
- 1 1/2 Tbsp. chopped garlic
- 2 1/2 lb butternut squash cubed
- 3 1/2 c. chicken stock
- 1/4 c. extra virgin olive oil
- 2 Tbsp. white wine vinegar
- 1 Tbsp. honey
- 1 tsp powdered ginger
- 1/4 tsp dry mustard Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. extra virgin olive oil
- 2 1/2 Tbsp. Tabasco brand Green Pepper Sauce
Direcciones
- To make the chicken, mix the extra virgin olive oil, Tabasco brand Pepper Sauce and Jalapeno pepper together. Adjust seasonings and marinate chicken for at least one hour under refrigeration. Grill chicken for a few min on each side till done. Dice chicken and reserve.
- In a mixing bowl, mix the goat cheese, cilantro and chicken together and adjust the seasonings.
- Remove the phylo sheets from box, unfold and cover immediately with a clean, lightly dampened towel so as not to dry them out. Lay the sheets out one at a time. Brush with clarified butter and mix in half, left to right. Mix in half again, top to bottom. Use one sheet per purse. Place equal amounts of filling on each sheet and make into a purse. Bake in a preheated 350 degree oven for 8 to 10 min and reserve.
- To make the butternut squash coulis, in a sauce pot, saute/fry the onions and garlic in extra virgin olive oil. Add in squash and saute/fry till golden brown, then add in stock and bring to a boil. Add in all remaining ingredients and simmer till squash is tender sufficient to puree. Puree mix, adjust seasonings and reserve.
- To make the jalapeno oil, mix ingredients together and reserve.
- To serve, in a heated soup plate, ladle 2 ounces of coulis. Place purse into center of coulis. Drizzle with jalapeno oil, top with 2 cilantro leaves and serve immediately.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 12 servings | |
| Calories 528 | |
| Calories from Fat 384 | 73% |
| Total Fat 43.49g | 54% |
| Saturated Fat 19.0g | 76% |
| Trans Fat 0.08g | |
| Cholesterol 103mg | 34% |
| Sodium 448mg | 19% |
| Potassium 547mg | 16% |
| Total Carbs 12.52g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.84g | 3% |
| Protein 23.47g | 38% |
