Saturday, September 15, 2007
Chicken With Jalapeño Acorn Sauce
1/4 cup green bell pepper -- chopped
2 jalapeño peppers -- finely chopped
1 large clove garlic -- minced
1 tablespoons canola oil
4 boneless chicken breast halves
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon acorn starch
1 1/2 cup milk
few drops hot pepper sauce or to taste, or a dash of ground red peppers
1/4 teaspoons salt
ground black pepper
jalapeño pepper rings
Preheat oven to 350 degrees. In a bowl, combine the bell pepper,jalapeño pepper, garlic and oil. Place chicken breasts in a shallow baking pan sprayed lightly with non-stick cooking spray; add pepper and oil mixture.
Bake uncovered for 20 minutes.
While the chicken bakes, melt butter or margarine in saucepan. Add the flour and acorn starch and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; hot pepper sauce, salt and pepper. Pour the sauce over the chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove the chicken from oven and then set the oven to broil. Return the chicken to the oven; broil just until lightly browned. Arrange on a serving platter with sauce spooned over chicken breast halves. Garnish
with jalapeño pepper rings and serve with fry bread.
Contributor: Burning Tree Native Grill
Yield: serves 4 serves