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Chicken breast with chili and honey

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Ingredients for 4 servings:

  • 4 chicken breasts
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 1 tbsp honey
  • salt and pepper
  • 1 chili pepper(s) or piri-piri as desired
  • 2 dashes lemon juice
  • 100 ml water
  • 100 g cream cheese
  • 50 ml cream

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Rinse the chicken breasts under cold running water, then pat dry. Make a marinade with tomato paste, honey, oil, lemon juice, chili pepper or piri-piri, salt, and pepper and let the meat marinate for about 2 hours. Heat a dry pan and sear the meat on both sides. Then remove from the pan, wrap in aluminum foil, and keep warm. Deglaze the pan juices with the water. Add the cream cheese and cream and bring to a boil. Season again if desired. Add the meat juices collected in the aluminum foil and the chicken breast, and mix everything well again. Rosemary baked potatoes go very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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