Recipes

MIO Recipe Roundup Contest 2009

Best Recipe using My Bigmama’s Kitchen

Chicken and Sauce

• 1 My Bigmama’s Kitchen Peach Cobbler
• 4 boneless, skinless chicken breasts
• Salt and Pepper
• 1 large jalapeno, sliced into thin rounds
• ¼ tsp. sesame oil
• 2 cloves garlic, minced
• ¼ tsp. freshly grated ginger
• 1 cup chicken broth
• 1 tbsp. toasted sesame seeds + 1 tsp. untoasted sesame seeds
• 2 tbsp. rice wine vinegar
• 1 tsp. red pepper flakes
• ½ cup green onion + 1 tbsp., cut on the bias in ¼ inch pieces

Cool Dipping Sauce

• 1 bunch basil, chopped
• 1 cup Hiland Sour Cream
• Salt and Pepper to taste

Instructions

Rinse the chicken and season with salt and pepper. Sear each side of the breasts until golden. Cut into bite sized pieces.

Meanwhile, remove the cobbler crust from the cobbler and cut into 2 in. by ½ in. strips. Season the cobbler side with salt, pepper, powdered ginger and sesame seeds. Place on greased baking sheet seasoned side up. Bake at 375 degrees F for about 15 minutes or until golden and cooked through.

Combine sour cream and basil. Season to taste. Store in refrigerator.

Take the peach cobbler filling and place in pan on the stovetop. Add chicken broth, jalapenos, ½ cup green onions, red pepper flakes, ginger, garlic and sesame oil. Cook until melted and fragrant. Add the chicken pieces and let simmer 20 minutes until cooked through.

Remove the chicken and peach pieces and increase the sauce temperature to medium high. Cook until thickened. Season with rice wine vinegar and salt and pepper. If desired, add additional red pepper flakes for heat. Pour into bottom of serving bowl.

Using the toothpicks, spear a peach slice and piece of chicken. Top the toothpick with a fresh green onion slice and sprinkle with toasted sesame seeds. Continue with all pieces of chicken and peaches.

Place the chicken skewers on the bed of cobbler sauce and serve with cool basil cream and pastry sticks.

Filed Under

• Poultry