Chef Ken Bradford’s Marinaded Chicken Breast with Suan’s® Jalapeno Pepper Relish
Scale
Ingredients
Scale
Ingredients: Part 1 – Chicken Breast
2 large Chicken Breast
Highland Dairy Buttermilk
Suan’s® Jalapeno Pepper Relish
Salt and pepper to taste
Enough oil to fry chicken without sticking
Equipment Needed:
Large mixing bowl
Measuring Cups
Large resealable plastic bag
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Ingredients: Part 2 – Parmesan Cheese Basket
1 cup Grated Parmesan Cheese
Equipment Needed:
Waffle Iron
Ramakin
Hot pads
Directions: Part 1
- Mix relish & buttermilk together, taste, adjust flavors, if necessary, add cubed chicken breast to a large
- resealable plastic bag, pour in buttermilk mixture. Seal tightly, refrigerate for at least 2 hours or over- night. Shake off excess marinade, dredge in Panko or other breading. Fry in a large skillet, watching carefully not to burn, turn quickly & continue frying on other side until golden brown, remove from skillet and drain on paper towels.
Directions: Part 2
- Heat waffle iron to Medium high heat, spread with 1 cup grated Parmesan Cheese evenly across the griddle, close lid, watch carefully, lift edges to make sure of doneness.
- Carefully lift out with hot pads, lay over inverted ramakin/bowl, gently pressing down sides.
- Allow to cool, remove from form, turn over, and use as a salad bowl,
- Optional: I filled with mixed greens, sliced cucumbers, purple onions, avocados
- Top with marinaded cubed Chicken Breast.
- Drizzle with your favorite dressing.