Chicken Cilantro Recipe from Las Brisas Restaurant in Englewood, Colorado

Chicken Cilantro
with Jalapeno Cream Sauce (serves 4)

from Las Brisas Restaurant in Englewood, Colorado

4 8-ounce chicken breasts, flattened slightly (ask your butcher to do it for you)

1 cup chopped cilantro, divided

1 cup shredded Monterey Jack cheese

2 blue corn tortillas, halved

Cooking oil spray

1 cup cooked yellow rice (prepared according to package instructions)

Jalapeño Cream Sauce (recipe follows)

Preparation:

Rinse chicken and pat dry.
Divide cilantro into four equal portions.
Lay a tortilla half on each chicken breast and top with cilantro.
Add 1/4 cup cheese to each.
Preheat oven to 350.
Roll each breast up in the tortilla and place flap-side down in a baking dish that has been lightly sprayed with cooking oil. Cover and bake for 20-30 minutes.
Remove from oven and allow dish to cool for 10-15 minutes.
Slice each breast in half and place on a bed of yellow rice. Top with Jalapeño Cream Sauce.

Jalapeno Cream Sauce (serves 4)

from Las Brisas Restaurant in Englewood, Colorado

10 fresh jalapeños, including seeds

6 shallots

1/2 cup whole garlic cloves, peeled

1/4 cup kosher salt

1 cup white vinegar

1 cup white wine

1 1/2 quarts heavy whipping cream

3 pints half and half

1/3 cup cornstarch

Preparation:

In a food processor, combine jalapeños, shallots, garlic, salt, vinegar and wine. Process until the ingredients are puréed.
In a large, nonreactive saucepan, heat the mixture to a low boil.
Gradually stir in whipping cream, then half and half. Simmer briefly.
To thicken, combine cornstarch with enough water to dissolve it all. Gradually whisk it into the cream sauce.
Simmer on low for about 3-4 minutes.
Remove from heat and ladle over chicken.


Recipes from Our Restaurant Chefs