Tried another new creation today. Already had a few of the items, and was thinking, "What can be done with this." That sparked an idea, and it worked out well. Thus, I give you:
Mexitaly Fusion Chicken
(Serves 2)
Ingredients
The chicken:
The sauce:
P.S.: Forgot to have the spaghetti on the plate when I took the photo.
Mexitaly Fusion Chicken
(Serves 2)
Ingredients
The chicken:
- 2 Boneless, skinless chicken breasts, butterflied
- 2 Tbsp Olive Oil
- 1 Lg Onion, halved and sliced
- 1 Tsp Marjoram
- 1/2 Tsp Thyme
- 4 Oz Dry white wine
- Salt and white pepper to taste
- 4 Oz Mozzarella, sliced into thin strips
- 8 Oz Mascarpone cheese
- 1 Tbsp Butter
- 3 cloves of garlic, finely ground in a mortar and pestle
- 2 Whole chipotle peppers (canned, packed in adobo sauce), or more or less, to taste, finely ground in a mortar and pestle
The sauce:
- Heat a small saucepan and add the butter.
- Add the garlic, and sauté for 30 seconds.
- Add the chipotles, and sauté another 30 seconds.
- Add the mascarpone, and cook on low or medium-low until the mascarpone has melted and the garlic and chipotles have been stirred into it thoroughly.
- Heat a large sauté pan and add the oil.
- Add the onions, and sauté until transparent.
- Add the thyme and marjoram, and continue to sauté until the onions just begin to wilt.
- Push the onions to the edge of the pan, and put the chicken into the middle of the pan.
- Add the wine.
- Cook the chicken 5 minutes per side, or until cooked through.
- Place strips of mozzarella onto half of each chicken breast, then fold the breasts in half and secure with toothpicks (if necessary).
- Pour the sauce into the pan, over the chicken and onions, stirring the onions a bit, to mix in better.
- Continue to cook until the mozzarella inside the chicken has melted.
- Serve on top of spaghetti
P.S.: Forgot to have the spaghetti on the plate when I took the photo.
If blueberry muffins have blueberries in them, what do vegan muffins have?