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.
Recipe courtesy La Serenata de Garibaldi
Recipe courtesy of Robert Irvine