Grilled Chicken with Queso Blanco Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 chicken breast, split in half to make 2 thin filets
Oregano, olive oil, salt and pepper, lemon for marinade
1 batch white rice, cooked
1 tomato, diced
1 jalapeņo, minced
2 green onions, sliced
Queso Blanco:
1/4 cup feta cheese, crumbled
1/4 cup Swiss cheese, grated
1/2 cup heavy cream
Sea salt and freshly ground pepper to taste
Several drops Tabasco habanero sauce or other hot sauce
1/2 jalapeņo, cut in small dice
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Directions: |
Directions:Marinate chicken breast halves in a mixture of olive oil, fresh lemon juice, oregano, salt and pepper for several hours in fridge.
Remove chicken from marinade and allow to come to room temperature. Begin cooking the rice before you grill the chicken.
Meanwhile, make Queso Blanco: In a small saucepan place the feta cheese, Swiss cheese, and heavy cream. Simmer over low heat 5 - 10 minutes; whisk frequently. When cheeses have melted, add a pinch of sea salt and a grinding of fresh pepper, plus a few dashes of Tabasco. Taste!
Grill the chicken several minutes on each side, then allow to rest a few minutes before slicing.
To assemble: Place sliced grilled chicken over bed of cooked rice, top with Queso Blanco sauce, then garnish with the diced tomato, jalapeņo and green onions.
Serves two, but you could easily double or triple. I like to plate this individually before serving. |
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Personal
Notes: |
Personal
Notes: I had something like this at a restaurant in Nashville and was inspired to come home to see if I could make my own version. Sometimes all I really want is comfort food, like chicken and rice with gravy. This is kind of like that, but with loads more flavor and enough color and pizazz to make it festive.
This sauce is also supremely delicious mixed with sliced, grilled chicken and folded into crepes or rolled into tortillas and baked as enchiladas. Add extra sauce and cheese on top and garnish with chopped jalapeņo, green onion and tomato.
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