Description
A modern fusion of sweet and savory, this dish combines seared chicken with a honey-pepper glaze and velvety cheddar cheese sauce. Caramelized onions and toasted almonds add texture to this rich, globally inspired comfort food.
Ingredients
1 (4-6 lb) chicken breast, pounded thin
2 tbsp honey
1 tbsp Dijon mustard
1 cup aged cheddar, grated
½ cup parmesan, grated
4 tbsp all-purpose flour
1 tbsp chopped fresh thyme
1 small shallot, finely chopped
3 tbsp unsalted butter
2 tbsp non-fat dry milk
1 cup crab or lobster meat (optional)
1 cup chicken stock
1 lb elbow macaroni
²⁄³ cup crushed almonds
Non-stick cooking spray
2 tbsp vinegar (apple cider or white)
Fresh cracked pepper
4 cups wilted kale (optional)
Instructions
Season chicken with salt and pepper. Press into flour mixture.
Heat 2 » water in a skillet, add chicken, and poach 3 minutes per side.
In same skillet, mix honey, mustard, 1 tbsp vinegar, and 1 tsp cracked pepper.
Cook onions in butter over medium heat until caramelized (6-8 minutes).
Blend cheddar, parmesan, thyme, shallot, dry milk, 2 tbsp vinegar, and 1 tsp cracked pepper in a blender until smooth.
Simmer sauce with stock, stirring until thickened.
Combine poached chicken, honey glaze, caramelized onions, cheese sauce, and pasta.
Garnish with crushed almonds (toasted with non-stick spray) and wilted kale.
Notes
Adjust pepper texture for desired graininess
Use elbow macaroni for best cheese sauce adhesion
Toaster oven works well for glazing chicken skins
Grated blue cheese adds complexity to the sauce
Store leftovers in an airtight container in fridge for up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 18g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 240mg