Blood Orange Bourbon Chicken

Servings: 4

Pan-seared PERDUE^® HARVESTLAND^® NO ANTIBIOTICS EVER, Boneless, Skin-On, Airline Breast Filets feature a crisp, golden exterior and juicy interior, served over a Parmesan roasted garlic mash. Finished with a vibrant blood orange bourbon reduction, this composed plate balances bright citrus, subtle smoke and rich, savory depth.

Ingredients

4 PERDUE^® HARVESTLAND^® NO ANTIBIOTICS EVER, Boneless, Skin-On, Airline Breast Filets, 8-10 oz. (57271)
¼ c. oil
salt and pepper — as needed

Parmesan Roasted Garlic Mash

1 lb. russet potatoes — peeled and cubed
4 clove garlic
1 tsp. extra virgin olive oil
3 tbsp. salted butter
½ tsp. salt
⅛ c. heavy cream
¼ c. Parmesan cheese — grated
dash of pepper

Blood Orange Bourbon Sauce

¼ c. bourbon
Zest of one blood orange
1 c. blood orange juice
2-4 chipotle peppers in adobo sauce — blended smooth
⅓ c. pomegranate vinegar
½ c. molasses
2 tbsp. salted butter — diced
Salt and pepper — as needed

Instructions

Instructions for Airline Chicken

Preheat oven to 350 degrees.
Season chicken with salt and pepper.
Add oil to a saute pan and heat to medium high.
Sear chicken breast until skin is golden and crispy.
Place the pan in the oven and cook until internal temperature reaches 165 degrees.

Instructions for Parmesan Roasted Garlic Mash

Add garlic cloves onto a sheet of tin foil and add extra virgin olive oil.
Close up the tin foil so no garlic is exposed.
In preheated oven, bake for 30-40 minutes, until the garlic is soft and golden.
While garlic is roasting, add the russet potatoes to a pot of water and simmer until potatoes are fork tender.
Add cooked potatoes, butter, salt, pepper and heavy cream to a bowl and mash together, with either a manual masher or a hand mixer.
Fold in the roasted garlic and Parmesan cheese until desired consistency.

Instructions for Blood Orange Bourbon Sauce

Add blood orange juice and bourbon to a sauce pot. Bring to a boil over medium-high heat, then reduce to a simmer. Reduce the sauce to a thick brown syrup (about 80% reduction).
Add chipotle peppers in adobo sauce, pomegranate vinegar, molasses and the blood orange zest, and bring liquid to a simmer. Cook for 10 minutes, or until the added ingredients marry into the juice and bourbon.
Remove pot from heat. Whisk in diced butter. Season with salt and black pepper to taste.

Instructions for Build

To 4 plates, add a scoop of Parmesan roasted garlic mash.
Top mash with seared airline chicken breast.
Top chicken with a small ladle of blood orange bourbon sauce.