Boneless Chicken Breast in Cranberry, Walnut, and Pipian Sauce
- 6 to 8 boneless chicken breasts
- 2 onions, sliced
- 5 garlic cloves, smashed
- 2 bay leaves
- Cranberry, Walnut, and Pipian Sauce, recipe follows
- Cranberry, Walnut, and Pipian Sauce:
- 4 ounces olive oil
- 10 garlic cloves
- 5 shallots, chopped
- 1 large onion, chopped
- 1 large tomato, chopped
- 8 ounces cranberries
- 7 ounces chopped walnuts
- 4 dried ancho chiles
- 4 dried pasilla chiles
- 6 ounces pumpkin seeds
- 5 dried chiles de arbol
- 6 ounces sesame seeds, roasted
- 1 1/2 Mexican chocolate tablets
- Salt and freshly ground black pepper
Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.Cranberry, Walnut, and Pipian Sauce:
Preheat the oven to 165 degrees F.
On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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