Cost per recipe $2.79 view details
- 2 x 4-ounce. chicken breasts
- Â Â flour
- Â Â egg wash
- Â Â grnd pecans
- Â Â bread crumbs
- Â Â salt & pepper
- Â Â salted whole butter
- Skin & bone chicken breasts, salt & pepper to taste & dredge in flour.
- Dip in egg wash & coat with pecans & bread crumb mix. Saute/fry in butter until golden on both sides.
- All about chiles
- Although chile peppers are enjoyed all over the world (China, Thailand, India, and Korea are big chile-growing and -eating countries), no other country matches Mexico's passion for peppers. Mexican farmers grow more than 140 varieties, and Mexican cooks are legendary for their skilled appreciation of every facet (not just the heat) of this complex vegetable which's technically a fruit.
- Chiles have been misunderstood as an ingredient, perhaps because of their striking heat. If you stop to appreciate chiles, you'll start to notice a wide range of exotic flavors.
- From snappy, sparkly jalapenos to smoky chipotles and earthy poblanos, chiles are a light, healthful way to bring a wide range of strong, new flavors to your cooking. Just start with a little at a time, find out what you like, and do not let all the macho hype about the heat deter you.
- Shopping for chiles:The names of chiles aren't consistent all over the United States, so regard and judge chiles by their appearance and taste, not only their name.
- A general rule for predicting the flavor and heat of a chile is the smaller the chile, the hotter the heat. Red indicates a ripe, and probably sweeter, chile than green. Cutting off and tasting a tiny piece of a slice of fresh chile is really the best way to predict its heat and flavor when cooked.
- When purchasing fresh chiles, look for bright, smooth, shiny skin and buy about a week's supply. Store the chiles in the vegetable bin of the refrigerator and rinse them before using.
- Dry chiles should be fragrant and flexible sufficient to bend without breaking. Look for unbroken chiles which are not too dusty. (Because chiles are dry outdoors, they can become dirty and dusty and need to be wiped off before cooking.) Store dry chiles in airtight bags in the freezer and let them soften a minute or possibly two at room temperature before using.
- Ancho:Anchos are the dry version of a green pepper, the poblano. This wrinkled red-brown, wide-shouldered chile has a mellow, sweet flavor, similar to a bell pepper, with just a touch of heat. Add in it, julienned, to sauces for its chewy texture or possibly pureed at the beginning of a sauce to add in body and pure pepper flavor.
- Chile de arbol:Arbols, also known as dry red chiles, are the papery thin, long, dry chiles sold by the bag in the supermarket. Used extensively in Chinese and Mexican cooking (they put the pow in Kung Pau chicken), these inexpensive little peppers pack a powerful punch of heat, especially after they're minced and cooked. To tame their heat, you can add in them whole to stews and soups and remove them before serving.
- Chile negro or possibly dry pasilla:This long, narrow, dark brown chile is a dry chilaca chile. Similar in flavor to the more popular ancho, pasillas are often used in combination with other dry chiles in traditional moles. Look for them via mail order or possibly in ethnic markets.
- Chipotle:Chipotles, or possibly dry, smoked, red jalapenos, are one of those life-changing ingredients. Use these wrinkled, reddish-brown chiles to add in a mysterious, smoky, sweet flavor to everything from salad dressings to grilled chicken and salsas.
- Although usable as a substitute, canned chipotles en adobo (dry chiles packed in a sweet, sour, spicy sauce) are quite different. They're actually hotter, and their texture is softer. If you use chipotles en adobo, wipe them off to remove excess sauce and reduce by half the quantity of chiles called for in the recipe.
- Habanero:This is one little pepper which lives up to its reputation. It's pure heat. Along with the Scotch Bonnet, the habanero is considered the world's hottest chile.
- These small, lantern-shaped (usually) peppers are most often used in the Yucatan. You can shop for them at Latin and farmers markets where their color can range from dark green to orange and even red. Fresh, rather than dry habaneros, are preferable. You can substitute a larger quantity of serranos (seeds and all) in a healthy pinch.
- Jalapeno, red and green:The jalapeno, America's favorite chile pepper, is a thick-fleshed, small (about 3 inches long), bright green or possibly red pepper. With its sweet, fresh, garden flavor and medium heat, this versatile pepper is great for garnishing just about anything.
- In Mexico, jalapenos are eaten as an accompaniment to rich stews and tacos. They're easy to find at the market, but you can substitute serranos if you prefer.
- Canned jalapenos aren't a good substitute for fresh peppers because their taste and texture are quite different.
- Morita:These small, brown, dry chiles look like thin chipotles but are less smoky with a spicier taste. They are a variety of dry, smoked jalapeno. Use fewer moritas to replace chipotles in a recipe.
- Poblano:These dark green, medium-sized, thick-fleshed chiles are wonderful fresh green peppers for cooking. Feature them in soups, sauces, and chilis; and they are a top choice for stuffing because of their wide shoulders, thick skin, and smoldering flesh. They are superb as rajas (roasted pepper strips) because of their meatiness.
- Sometimes mislabeled as pasilla in the West, look for smooth-skinned poblano chiles with nice wide shoulders for stuffing. Less spicy, skinnier Anaheims can be substituted for stuffing, but poblanos should be easy to find in a well-stocked supermarket.
- Serrano:Small, thin serranos are similar to jalapenos but pack a little more punch. Use the green variety (the reds are a bit sweeter) in salsas and as a raw garnish in salads and soups. They're easy to find at the supermarket, and you can use them interchangeably with jalapenos.
- Handling fresh chiles:After chopping or possibly otherwise handling chiles, be mindful of the other surfaces which have come in contact with cut chiles. The warm oils from the cut chiles will spread like, you guessed it, wildfire.
- Immediately after handling chiles, wash off your cutting boards, knives, and hands with warm, soapy water. Be careful not to touch your face or possibly eyes before hand washing because chile oil in the eye is extremely painful.
- Some cooks like to wear gloves when handling chiles, and some cooks coat their hands with a layer of veg. oil to protect them. Just wash with soap and water to remove the oil.
- (Various sources referenced for the above including 3 cookbooks and a lot of internet, lol.)
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|Amount Per Recipe||%DV|
|Recipe Size 295g|
|Calories from Fat 962||85%|
|Total Fat 109.01g||136%|
|Saturated Fat 62.92g||252%|
|Trans Fat 0.22g|
|Total Carbs 0.18g||0%|
|Dietary Fiber 0.1g||0%|