"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Tuesday, November 29, 2011

Spice Roasted Chicken Breast with Pepperoni Sauce

Thanks to Mike Isabella, from Bravo's Top Chef, I found this recipe.  It's definately a keeper.  Enjoy!

Sauce-

1 Tbsp extra virgin olive oil
1/4 C. yellow onion, diced small
1 thinly sliced garlic clove
6 oz. thinly sliced pepperoni
1/2 tsp fennel seeds, toasted and ground
1/2 tsp red chili flakes
1/2 C. canned crushed tomatoes
1 1/2 C. chicken broth
1/2 tsp red wine vinegar
Kosher salt and pepper, to taste

Heat olive oil in a large saucepan over medium heat.  Add onion and garlic, sweat about 4-5 minutes until soft, stir occasionally.  Don't let the garlic brown, reduce heat if needed.  Add pepperoni, cook for 4 minutes.  Add fennel seed and red chili to mixture, cook another minute.  Stir in tomatoes and cook for 3 minutes,  Add chicken broth and bring to a slight boil.  Reduce heat and simmer 50 minutes.

Remove mixture from heat and let cool slightly.  Puree in a blender about 2 minutes or until smooth.  Pass sauce through a fine strainer.  Use a rubber spatula to help push the sauce through.  Discard the solids in strainer.  Stir in vinegar and correct seasonings with salt and pepper.  Reserve warm.

Note- sauce can be prepared in advance and refrigerated up to 3 days.

Chicken-

2 Tbsp extra virgin olive oil
3 Tbsp lemon zest
2 Tbsp lemon juice
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped garlic
1 Tbsp smoked paprika
1 Tbsp fennel seeds, toasted and ground
3 whole chicken breasts, cut in half
2 Tbsp canola oil


In a mixing bowl, combine the first 7 ingredients to create a marinade.  Fully coat the chicken breasts with marinade and place in a large plastic bag or glass baking dish.  Refrigerate for at least 2 1/2 hours or overnight.

Preheat oven to 400 degrees.

Remove chicken from the refrigerator and let it come to room temperature, about 10-15 minutes.  Heat canola oil in a large, heavy-bottomed saute pan over medium-high heat.  Once hot, sear chicken, skin side down, approximately 6 minutes until golden brown.  Flip each breast over, place in baking pan and continue cooking for 30-35 minutes in the oven.  Remove chicken from the oven and let rest 5-10 minutes before serving.   Serve family style with sauce and enjoy!

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