Chicken Breasts with Bread and Cheese Chili Sauce
8 servings
75 minutes
Chicken breasts with chili bread and cheese sauce is a vibrant dish of Latin American cuisine where the warmth of spices and richness of cheese come together in harmony. It has roots in Peruvian gastronomy inspired by Spanish and local traditions. Tender chicken fillet fried to a golden crust is infused with the creamy texture of a nut sauce that combines the spiciness of chili, the softness of bread puree, and the zest of parmesan. Quail eggs add a light creaminess while lime and olives provide refreshing accents. This recipe surprises with its depth of flavor, making it perfect for festive lunches as well as cozy family dinners.
1
Boil quail eggs hard, rinse with cold water, and peel off the shell.
- Quail egg: 8 pieces
2
Soak 4 slices of stale white bread in milk for sandwiches. When the bread softens, mash it with a fork and mix with the milk to make a smooth puree.
- Milk: 1 glass
- Stale white bread: 4 pieces
3
In a large skillet, heat 1.5 tablespoons of oil and add finely chopped onion, garlic, turmeric, and a quarter teaspoon of salt. Sauté until the onion becomes soft. Then add chili paste, bread puree, and continue cooking for 3-5 minutes, stirring constantly.
- Vegetable oil: 3.5 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Turmeric: 0.5 teaspoon
- Salt: 1.5 teaspoon
- Chili paste: 3 tablespoons
- Stale white bread: 4 pieces
4
When the mixture in the pan thickens, pour in the broth, add grated Parmesan, and cook, stirring, for 1 minute.
- Chicken broth: 2 glasss
- Grated Parmesan cheese: 60 g
5
Pour the mixture into a blender, add walnuts, and blend until smooth. (This will take about 1 minute.) Transfer the puree from the blender to a medium-sized pot and keep warm.
- Walnuts: 0.5 piece
6
Cut chicken breasts in half without separating skin and bones, rub with 1 tsp salt and 1/2 tsp black pepper, and fry in 1 tbsp vegetable oil for 4 halves. Cook each batch for no more than 8 minutes.
- Chicken breast: 4 pieces
- Salt: 1.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Vegetable oil: 3.5 tablespoons
7
Place the fried chicken breasts in a baking dish and send them to an oven preheated to 190 degrees for 15 minutes.
8
Serve the cooked chicken breasts with halved quail eggs, prepared sauce, lime wedges, and pitted black olives.
- Quail egg: 8 pieces
