PINON-CRUSTED CHICKEN WITH CHIPOTLE SAUCE

By Sube

Ingredients

• FOR CHERRY-CHIPOTLE SAUCE:
• 1-1/2 cups pinon (pine nuts), toasted and coarsely chopped
• 2/3 cup bread crumbs
• 6 garlic cloves, minced
• 6 tablespoons finely chopped minced parsley
• 3 tablespoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 8 skinless, boneless chicken breasts, lightly pounded
• 1 cup all-purpose flour
• 4 eggs, beaten
• 1/2 cup olive oil
• 3 cups canned or frozen Bing cherries, drained and rinsed
• 1/4 cup sugar
• 3/4 cup ruby port
• 1 canned whole chipotle chile in adobo sauce, rinsed

Details

Servings 8

Preparation

Step 1

Heat oven to 200 degrees. Mix the pine nuts, bread crumbs, garlic, parsley, basil, salt and white pepper in a small bowl.

Dip the chicken into the flour, the beaten eggs and the bread crumb mixture.

Heat a large skillet on medium-high heat. When hot, add olive oil. Add chicken to hot oil and saute, about 4 to 5 minutes per side or until golden brown.

Remove to an ovenproof platter cover with foil and place in 200 degree oven to keep warm.

For the sauce, combine cherries, sugar, wine and chipotle chile in a small saucepan. Heat on medium low and slowly bring to a simmer. Simmer until the sugar is dissolved, stirring occasionally. Remove from heat and pour into a blender or food processor. Puree and strain through a fine sieve into a bowl.

Serve warm over chicken.