Baked Chicken with Serrano Chile Cream Sauce
Pechugas de Pollo con Salsa de Crema de Chile SerranoIn this recipe that I developed for a cooking class, both the creamy serrano sauce and the method of cooking the chicken in the oven are modern innovations. It's quite an elegant dish and looks very inviting when served with slender carrot and jicama sticks.
Ingrediënten
Makes 4 servings
- Serrano Chile Cream Sauce
- Carrot and Jicama Sticks
- 4 boneless chicken breast halves with skin on
- ¼ teaspoon salt
- 2 teaspoons vegetable oil
- 2 tablespoons finely chopped fresh parsley
Instructies
- Prepare the serrano cream sauce.
- Cover and set aside, or if made ahead store covered in the refrigerator for up to 2 days.
- Reheat before serving.
- Prepare the carrots and jicama.
- Preheat the oven to 400°.
- Trim excess fat or flabby skin from the chicken breasts.
- Season with salt and brush all over with oil.
- Place on a foil-lined baking sheet, skin side up, and bake until the skin is golden brown, about 15 minutes.
- While the chicken cooks, reheat the sauce and the vegetables, if necessary.
- To serve, place 1 chicken breast on each of 4 serving plates.
- Arrange the carrots and jicama on each plate.
- Spoon some of the sauce over each chicken breast and sprinkle with parsley.
- Pass the remaining sauce at the table.
--------------------------------------------------------------------------------------------------
