Bryan's Stuff

   
Poultry Recipes

     Santa fe Chicken Breast

Boneless Skin on Whole Chicken Breast 2,4,6...Whatever....however many you are feeding 

2 Cups chicken stock
1 Cup Olive oil
1/8 Cup Kosher Salt
1/8 Cup Black Pepper
1 Tablespoon Garlic Powder

Whisk until you have a nice light emulsification. Throw in your chicken breast stir around until well coated and submerged. About thirty minutes to an hour. After an hour it will get saltier as every hour goes by. So be prepared to start cooking after about an hour.

Green Onion 2 to 3 stalks chopped per whole chicken breast. Placed in its own container/ramekin. Refridgerate

Roma Tomatoes 1 to 1 1/2 per chicken breast, depending on size and taste. Chop no larger than 3/8's in diameter. Placed in its own container/ramekin. Refridgerate
 
Montery Jack Cheese sliced about the thickness of 2 to 3 credit cards. 2 slices per chicken breast.  Lay the slices out onto a plate seperated for easy handling. Place the above 3 items in the refrigerator.

Go light the grill light the grill (If gas on high) and set the oven on 350. On a weber kettle is the best.

Dump in the whole bag of charcoal light and get it to white hot. Spread out the white hot coals evenly and then through in 3 to 4 chunks of mesquite and also 3 to 4 chunks of oak.

Pluck the breast out of the bowl and throw them on the grill. Close the cover and let cook for no more that 3 minutes on one side. Pull off and toss in the marinade with tongs and throw the other side back on the grill. Place the montery jack slices on top of the breast and close the lid. Cook no more than 3 minutes.

Pull them off and place on a cookie sheet that has a raised lip around it.  Pour marinade on the breast, about a 1/4 inch on the pan surounding the breast. Place in the preheated oven for 13 minutes.

While the chicken is in the oven grate the cheddar cheese with a cheese grater, grate on the largest openings. Really nice large grates. Placed in its own container/ramekin. refridgerate

Pull from the chicken from the oven and place each breast on a large plate melted cheese side up. 

Top the chicken with grated cheddar cheese heavily,
 then tomatoes, and finally green onion.

Enjoy!