Recipe #9: Chicken Breasts with Quinoa, Cashew and Goat Cheese Sauce
Heading south to Peru and Bolivia tonight. The sauce for #1 would be better on grilled, rather than broiled/baked chicken. But was pretty tasty. I'm keeping the recipe for summer time grilling.
Pechugas de Pollo con salsa quinua a la huancaina
Chicken Breasts with Quinoa, Cashew, and Goat Cheese Sauce:
6 boneless, skinless chicken breasts
Juice of 2 limes
salt and pepper
5 tbsp. evoo
3 mirasol peppers
1 small onion, chopped
1 garlic clove, minced
1 c. milk
1/2 cup cooked quinoa
1/4 cup dry roasted cashews or peanuts
2 oz. goat cheese
1.Wrap the chicken between 2 sheets of plastic wrap, pound with a mallet to get an even thickness. Sprinkle with lime juice, season with salt and pepper, drizzle with 1 tbsp. evoo. Let marinade for a few hours.
2.Seed the hot peppers, crumble and soak in water for an hour. Puree with a little of the liquid.
3.To make the sauce, heat the remaining 4 tbsp. of evoo over medium heat. Add the onion, garlic, and pepper puree, cook until soft, about 5 minutes.
4.Place the milk, cashews, and onion mixture in a blender and pulse until smooth. Add the cheese and pulse to combine. Return the mixture back to the skillet over low heat. Season with salt and pepper.
5.Preheat the broiler, place the chicken on a broiler pan and broil for 3-4 minutes per side, until cooked through. Serve with the sauce.