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CHICKEN TUESDAY VALENTINE STYLE

Feb 11, '08 8:14 PM
for everyone

Pine Nut Crusted Chicken with Roasted Poblano Sauce

Chicken breasts reach new heights when coated with a flavorful and crunchy pine-nut coating and served in a thick and spicy poblano-chili sauce. Plenty of chopped cilantro adds a herbal note to a dish that's as lovely in its earthy hues as delicious. Though we prefer pine nuts, pecan are a good and less-expensive alternative.

Chef's wine suggestion: This feisty chicken and chile dish should be served with a acidic, aggressive white wine such as sauvignon blanc from California.

3 poblano chilis
7 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
Emeril's Southwest Seasoning (see ingredients)
21/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
41/2 cups chicken stock or canned low-sodium chicken broth
41/2 tablespoons heavy cream
3/4 cup flour
1 large egg
1 cup milk
3 cups pine nuts, chopped
6 boneless, skinless chicken breasts
1/3 chopped cilantro

Southwest Seasoning:
2 teaspoons chili powder
2 teaspoons. paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon dried red-pepper flakes
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano

Roast the poblano chilis over an open flame or broil, turning with tongs until charred all over, about 10 minutes. When the chilies are cool enough to handle, pull off the skin. Remove stems and seeds and chop.

In a large saucepan, heat 1 tablespoon of the oil over moderately high heat. Add the onion and cook, stirring, until well-browned, about 4 minutes.

Add the roasted poblano chilies, the garlic, 11/2 teaspoon of southwest seasoning, 11/2 teaspoons of salt and the pepper and cook, stirring, for 2 minutes. Increase the heat to high and add the stock. Bring to a boil and boil until the sauce is reduced to 13/4 cup, about 20 minutes.

Reduce the heat, add the cream and simmer 2 minutes. Purée the sauce in a blender or food processor.

In a small bowl, whisk the flour with the remaining southwest seasoning and 1 teaspoon salt. In a small bowl, whisk together the egg and milk. Put the pine nuts in a shallow dish.

Dip both sides of each chicken breast first into the flour mixture to coat lightly, and then into the egg mixture, then into the pine nuts.

In a large frying pan, heat the remaining 6 tablespoons oil over moderately low heat. Add the chicken and cook 5 minutes. Turn and continue cooking until golden brown and cooked through, about 7 minutes longer.

To serve, reheat the poblano sauce if necessary. Pour the sauce on plates and top with the chicken. Sprinkle with cilantro. Serves 6

Chicken With Grapes In Blush Wine Sauce

Enjoy every bit of this luscious sauce by serving the chicken over couscous or rice. The dish is elegant, stylish, and ideal for a Valentine's Day dinner.

For the chicken
2 tablespoons all-purpose flour
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon pepper
16 ounces skinless, boneless chicken breasts
1 tablespoon unsalted butter

For the sauce
1 tablespoon cold water
1 tablespoon cornstarch
¾ cup white zinfandel wine(see Tip)
¾ cup chicken broth
¼ teaspoon pepper, or to taste
1 ½ teaspoons finely chopped fresh rosemary or ¼ teaspoon dried rosemary, crushed
1 tablespoon unsalted butter
¼ cup finely chopped shallot

To complete the recipe
1 ½ cups halved seedless red grapes (about 7 ounces)
Sprigs of fresh rosemary for garnish

Combine the flour, paprika, salt, and pepper in a flat-bottomed shallow bowl. Press both sides of the chicken breasts into the mixture to lightly coat.

Heat the butter in a large sauté pan over medium-high heat. Add the chicken and cook for 5 minutes per side or until thoroughly cooked.

Meanwhile, to prepare the sauce, stir together the water and cornstarch in a medium bowl until smooth. Stir in the wine, chicken broth, and pepper. Set aside.

Melt the butter in a small saucepan over medium heat. Add the shallot; cook, stirring for 1 minute or until transparent but not browned. Stir the chicken broth mixture and pour it into the saucepan. Bring to a boil, stirring constantly, over medium-high heat. Reduce the heat to low and simmer, stirring frequently, for 2 minutes or until the sauce is thickened and glossy.

Pour the sauce over the chicken and stir, scraping the bottom of the pan around the chicken. Reduce the heat to low. Add the grapes and stir gently for 1 minute or until warm.

To serve, spoon the grapes and sauce over the chicken. Garnish with rosemary sprigs. Makes 4 servings

Mango Spiced Chicken

A blend of Caribbean flavors infuses this chicken dish with a tropical tang. The mango sauce is a cool complement to the paprika-laced coating.

Preparation time: 15 minutes
Cooking time: 25 minutes

1/4 cup honey
1/4 cup lemon juice
1/2 teaspoon grated lemon peel
1 small mango, peeled and diced
1 tablespoon canola oil
1 small onion, peeled and quartered
1 jalapeño pepper, seeded and halved
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)

1. In a small bowl, whisk the honey, lemon juice and peel until blended. Set aside 1/4 cup.

2. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate.

3. In a blender or food processor, combine the oil, onion, jalapeño, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeño are finely chopped.

4. Place the chicken in an 8-in. square baking dish coated with nonstick cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture.

5. Bake, uncovered, at 375°F for 25-30 minutes or until juices run clear. Serve with mango mixture. Serves 2

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.