Saturday, May 9, 2009

Smoky Mountain Chipotle Chicken

Smoky Mountain Chipotle Chicken

1 teaspoon olive oil
4 cloves garlic, minced
1/2 onion, grated
1/4 cup bourbon
2 tablespoons cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 chipotle pepper in adobo sauce, minced 1 teaspoon adobo sauce from canned chipotle peppers
2 tablespoons brown sugar
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons seasoned salt
1 red onion, sliced thickly
1 teaspoon olive oil
4 slices provolone cheese

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 4 minutes.

Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.

Season chicken breasts with seasoned salt, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce.

Cover the chicken and refrigerate 2 hours.

Preheat oven to 350 F. Leaving a thick coat of marinade sauce on the chicken, move it to a baking dish. Bake for 20 - 25 minutes or until chicken is thoroughly cooked and juices run clear.

Meanwhile, heat 1 tablespoon olive oil over medium high heat in a small skillet. Add onion, and saute about 5 minutes, or until onion begins to get soft.

Remove chicken from oven. Place red onion rings on top of chicken, and a slice of provolone cheese on top of onions. Return to oven for no more than 5 minutes to allow cheese to melt.

Creamed Corn
1 ½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh or frozen whole kernel corn

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat thoroughly. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.

This is a lovely picture of the whole meal. I think the mystery product in the lower right hand corner is instant mashed potatoes. I would never serve them to guests, but I have been rocking out the instant mashed potatoes lately. They are SO EASY, and since I slather them with butter and sour cream anyway, you can't hardly tell they are instant.

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