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Chili Sauce and Chicken Breasts all wrapped up - (lot of pics)

rtt121rtt121 Posts: 653
edited July 2013 in Poultry


At the grocery the cashier asked me if I was a chef.  Just going by what I was purchasing.  This is the second time this has happened.  I love that.



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I started by blanching all my peppers. Not sure why I did this, I just felt like it.

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I blended these all up with garlic and onion.  Then I added a few garden tomatoes and little vinegar and blended again.  Needed some salt and pepper and a little Mrs. Dash.  Blended again and it tasted great but was a little wet.  I strained it out until it was the consistency I was looking for.

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Rubbed some chicken breasts with DP Tsunami Spin and cooked indirect at 275 until 160 IT.

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Cooked some onions and red peppers on cast iron direct.

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All ready to be cubed and wrapped up.

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After wrapping and toothpicking I baked at 375 for 15 mins or so. This results in a crispy wrap which I like.  Cheese was a little american and some shredded colby jack.  Wrap was a pesto garlic spinach.

End result was really good.  The chili sauce really made it and it would really go great with a lot of other things.  Glad I have a pint left of it.
Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  

Comments

  • mgoblue0484mgoblue0484 Posts: 144
    Your green chili sauce looks killer. I like to use leftover spatch cocked chicken for tacos. The chicken till has that smokey flavor. Looks great!

    GO BLUE!

    Fairfax, Va

  • Black_BadgerBlack_Badger Posts: 1,182
    Yep, that all looks pretty awesome! Nice cook, thanks for posting. No shortage of flavors there, that's for sure.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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