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Recipes
| 2 oz. |
spice mix |
| 2 teaspoon |
garlic powder |
| 2 teaspoon |
onion powder |
| 1 teaspoon |
salt |
| 1 teaspoon |
cayenne pepper |
| 1 teaspoon |
sugar |
| 1 teaspoon |
thyme |
| 6 |
boneless skinless chicken breast halves |
| 6 Tbsp. |
clarified butter |
Combine all the spice ingredients and mix well. Preheat the oven 350º F. Heat a large skillet over high heat until smoking. Coat the chicken breasts with the spice mix. Add to the pan. Drizzle butter over the top of the beasts. Cook for 3 minutes, or until blackened on the bottom. Turn and drizzle more butter on the other side and blacken for another 3 minutes. Bake for about 10 minutes, or until done. To serve, place chicken on plate and ladle some sauce (recipe to follow) over breast.
Banana Rum Sauce
| 2 Tbsp. |
butter |
| ½ cup |
onion |
| 3cups |
bananas cut into ½ inch pieces |
| 1 ½ cups |
chicken stock |
| ½ cup |
white wine |
| ½ |
vanilla bean, halved lengthwise |
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juice of 2 lime |
| ½ cup |
rum |
| ½ cup |
pecans (whole) |
In a medium saucepan melt the butter over medium heat and sauté the onions until translucent. Add the garlic and cook for 1 minute. Add the bananas and cook until they begin to caramelize. Add the stock, wine, vanilla bean, and lime juice and simmer for 10 minutes. Remove vanilla bean. Put the banana mixture into a blender or food processor and puree. Return sauce and add the rum. Cover over medium heat for 2 minutes or until thickened. Strain through a sieve.
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