Caramelized Chicken with Chipotle Tomato Sauce

WARNING>>> 

this sauce has hhhheeeeeaaaatttttttt!

Use less peppers if you aren't a fan of spicy!

And don't be fooled by the first bite - it gets hotter and hotter as you go!!!

But isn't it pretty??

INGREDIENTS:
1 pound chicken tenderloins
1 tablespoon vegetable oil
salt & pepper to taste
5 Roma tomatoes
4 chipotle peppers from a can of chipotle peppers in adobe sauce
1/2 cup mayo
pinch of sea salt


LETS COOK:
For the chicken: pat the chicken completely dry with paper towels.  Season both sides with salt & peppers.  Heat the oil in a large skillet over medium-high heat.  Once the oil is hot, add the chicken and just let it sit and cook until it is golden.  Flip and cook until the other side is golden - add more vegetable oil if necessary when flipping.

For the sauce: combine all ingredients in a food processor and puree.  Store covered in the refrigerator until ready to serve.

To serve: spoon the sauce over the chicken

NOTES:
*I did serve the sauce chilled from the fridge - I had not made it that much earlier from making my chicken to let it get too cold but I am always scared about heating up mayo so I just let the heat from the chicken and pasta warm the sauce.
*I served this on top of angel hair pasta



RECIPE INSPIRED BY: Spabettie

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THIS RECIPE PROUDLY LINKED TO: Couponing And Cooking, Jam's Corner, Addicted To Recipes, Love Bakes Good Cakes, White Lights On Wednesdays, The NY Melrose Family, Eat At Home, DJ's Sugar Shack, 5 Days 5 Ways, Sunflower Supper Club, Simple Living With Diane Balch, Blissful & Domestic, Gooseberry Patch

My Weekly Menu

MONDAY:
Honey Mustard Turkey Sandwiches
French Fries

TUESDAY:
Chili-Lime Pork Chops
Cilantro Lime Rice

WEDNESDAY:
Crispy Thai Turkey Wraps
Chips

THURSDAY:
Cilantro Chicken
Mexican Rice

FRIDAY:
Creamy Broccoli Pasta

SATURDAY:
Date Night

SUNDAY:
Slow-Cooked Honey Bourbon Chicken
Rice

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THIS MENU PROUDLY LINKED TO: OrgJunkie

Honey Garlic Fried Chicken : Crazy Cooking Challenge

Welcome to Challenge #11 for the Crazy Cooking Challenge but for me Challenge #1!!  I have been following Mom's Crazy Cooking for awhile and I always enjoy seeing the challenge posts.  I'm so excited to now be apart of those challenges!  And I was so excited when I saw July's challenge was Fried Chicken because I knew exactly what recipe I was going to try! 

When I first saw this chicken recipe from Rock Recipes, I knew it would be one the Hubs and I would love!  And to say we loved it would probably be an understatement!  Let me put it to you this way - the next day after I made this chicken, the Hubs asked me what we were having for dinner and before I could even answer he says "that chicken last night was so good".  I think maybe he was trying to hint at what he wanted for dinner...

INGREDIENTS FOR FRIED CHICKEN:
1 pound chicken breast cutlets, thinly sliced
1 cup flour
1 teaspoon seasoned salt
1 teaspoon fresh ground pepper
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 teaspoon thyme
1 teaspoon ground sage
1 tablespoon ground paprika
1/2 teaspoon crushed red pepper
3 eggs
6 tablespoons water
oil for frying - I used Vegetable

INGREDIENTS FOR HONEY GARLIC SAUCE:
1 tablespoon olive oil
6 cloves garlic, minced
1 & 1/2 cups honey
1/2 cup soy sauce
2 teaspoons fresh ground pepper


LETS COOK THE CHICKEN:
1. Start by combining the flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika and crushed red pepper in a shallow bowl.
2. Make an egg wash by lightly beating the three eggs and water in a second shallow bowl.
3. Pour your oil into a large skillet and heat over medium to medium-high heat.  I kept my stove on a 6 out of 10 setting.
4. While the oil is heating, dip the chicken into the flour and seasoning mixture.  Dip the chicken into the eggwash and then dip the chicken back into the flour mixture.  Be sure to press the chicken into the flour mixture the second time to make sure you get a good coating.  Lightly shake off any excess flour.
5. Add the chicken to the hot oil and gently fry until golden brown and crispy on both sides, about 5 minutes per side.  If you are using the thin sliced chicken breasts, this should be more than enough time to make sure that the chicken is cooked through.
6. Once the chicken is golden brown, remove from the oil and allow to drain on a wire rack before dipping in the Honey Garlic Sauce.

LETS COOK THE HONEY GARLIC SAUCE:
1. In a small saucepan, heat the olive oil and garlic over medium heat until the garlic is soft but not brown.
2. Add the honey, soy sauce and pepper.
3. Simmer for 10 minutes, remove from heat and allow to cool for a couple of minutes.
4. Dip the Fried Chicken breasts into the sauce.

NOTES:
*I served the chicken over steamed white rice, which honestly I'm not a huge fan of, but I kid you not when I say I cleaned my plate of that rice soaked in the Honey Garlic Sauce.  I think I could drink that sauce by the cupful!

RECIPE INSPIRED BY: Rock Recipes
















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THIS RECIPE PROUDLY LINKED TO: Crazy Cooking Challenge, White Lights On Wednesdays, Lady Behind The Curtain, DJ's Sugar Shack, Southern Lovely, The NY Melrose Family