PINON-BREADED CHICKEN WITH MULATO CHILE-LINGONBERRY SAUCE
'The heat from the chilies comes out as you get into the dish,' says Chef David Jones of La Casa Sena. He recommends using a free-range or naturally raised bird.FOR SAUCE: 3 dried mulato chile pods (or use any dried red chilies) 2 tablespoons minced garlic 3 tablespoons minced shallots 3 tablespoons fresh herbs (basil, oregano, thyme) 1/4 cup olive oil lingonberries in syrup (cranberries in syrup or fresh raspberries may be used) 2 cups chicken stock 1/2 cup sugar FOR CHICKEN: 2 whole chicken breasts, boneless, skin removed, cut in half 3/4 cup pine nuts, coarsely chopped 1/2 cup bread crumbs 1/2 bunch parsley, chopped 4 egg whites 1/2 cup whole-wheat flour 1/2 cup olive oil
Soak chilies in hot water until soft. Remove stems, veins, and seeds. Chop to a fine dice and set aside. Saute garlic and shallots in olive oil until they start to brown. Add the chilies and chicken stock and continue to cook over high heat until sauce is thickened. Set aside. Mix together pine nuts, bread crumbs, and parsley. Lightly flour the chicken breast, dip in egg whites, then into pine-nuts mixture. Saute the breaded chicken in hot olive oil for five minutes on each side or until cooked through. Serve with sauce under the chicken. Garnish with a fresh red jalapeno and steamed baby zucchini. Serves four.
NOTE: Blue corn meal, chilies, and other Santa Fe products are available by mail. Write for a brochure and price list from: Los Chileros, P.O. Box 6215, Santa Fe, NM 87502.