Description
A recipe for Café Annie Chicken Breasts With Corn Pudding and Red Chile Sauce Chicken Breasts

Ingredients

• 8 boneless, skinless chicken breast halves
  
• 2 tablespoons soybean oil
  
• 1 teaspoon salt
  
• 1 teaspoon freshly ground pepper
  
• Red Chile Sauce
  
• 1 tablespoon soybean oil
  
• 3/4 ounce guajillo chiles or New Mexico red chiles, seeded and chopped
  
• 1 cup chopped yellow onion
  
• 4 garlic cloves, chopped
  
• 1 large tomato, quartered
  
• 2 thick, white corn tortillas, cut into strips
  
• 6 allspice berries
  
• 1/4 teaspoon cinnamon
  
• 3 cups chicken broth
  
• 1 teaspoon salt
  
• Corn Pudding
  
• 6 ears yellow corn, shucked
  
• 2 tablespoons butter
  
• 1 teaspoon salt
  
• 4 dried corn husks, tied at one end
  
• Papaya-Avocado Relish
  
• 1 papaya, diced
  
• 1 avocado, diced
  
• 1/2 white onion, minced
  
• 2 tablespoons minced fresh cilantro
  
• 1 serrano chile, minced
  
• 1 teaspoon lime juice
  
• 1/2 teaspoon salt
  
• Pinch pepper
  
• Queso fresco to garnish
  
• Cilantro springs to garnish

Preparation
Chicken Breasts: Rub chicken breasts with soybean oil and sprinkle with salt and pepper. Place in pan coated with cooking spray. Broil until well browned. Bake at 275°F for 30 to 45 minutes, or until chicken is cooked through.

Red Chile Sauce: Heat oil in skillet over medium-high heat until hot. Add chopped guajillo chiles and sauté until lightly toasted. Add onions, garlic, tomatoes, tortillas and spices. Gently sauté until onion and tortillas are golden brown. Add chicken broth. Bring mixture to boil, lower heat to simmer. Simmer until tender, about 30 minutes. Remove from heat, cool to room temperature. Once cool, blend mixture until smooth. Return to original skillet, add salt and bring to simmer.

Corn Pudding: Cut kernels from cob. Process kernels in food processor into coarse puree. In skillet over medium heat, melt butter. Add corn puree to melted butter, slowly heat while stirring until corn thickens. Stir in salt. Spoon corn pudding into cornhusks.

Papaya-Avocado Relish: Gently toss together relish ingredients. Warm pudding in corn husks in 350°F oven. Spoon red chile sauce and papaya-avocado relish over chicken breast. Garnish with queso fresco and cilantro sprigs.

Biotech corn and sweet corn varieties are available. Some are tolerant to herbicides, allowing less plowing. Others resist damaging insects. New research also would enhance corn and other produce with higher levels of vitamin E, as well as other vitamins and minerals. A biotech papaya already on the market protects itself from a disease that nearly wiped out the Hawaiian papaya industry. Healthier soybean oil with lower levels of trans fats also has reached the marketplace. In addition to the cancer- fighting tomato, biotech varieties with built-in insect resistance and delayed-ripening traits are in development.

Recipes developed by Chef Robert Del Grande, Café Annie, Houston.

Nutrition
no information available

Serves
Yield: 8 servings

Variations
no information available