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Roast Chicken w/Garlic-Jalapeno Cream Sauce

Cummulative Rating
N/A
Servings
Serves 2
Difficulty
Medium
Ingredients

2 chicken breasts with skin on & bone in, washed and dried
1 teaspoon chili powder
1/2 teaspoon cumin seed
1/4 teaspoon dried oregano
1/8 teaspoon crushed peppercorns
Pinch of chipotle chili powder
Pinch of ground corriander
Olive oil
4 slices of catija cheese*
Juice of 1/2 lime
Salt

For garlic-jalapeno cream sauce:
1/2 jalapeno pepper, seeded and minced
1/2 cup creme fraiche, or gf sour cream
1/2 teaspoon salt
1 garlic clove, chopped
Directions
Preheat oven to 450 degrees F.

For garlic-jalapeno cream sauce:
Chop garlic on a cutting board and add salt. With the side of a chef’s knife, mash garlic with salt to make a paste.

In a small bowl combine garlic paste, jalapeno pepper and creme fraiche, blend and set aside in refrigerator for at least
2 hours; then press mixture through a strainer and refrigerate until ready to use.

In a small bowl, combine chili powder, cumin seed, oregano and pepper. Blend well.

Loosen skin from breasts and place 2 slices of cheese under skin of each breast. Rub chicken breasts all over with oil and then the spice rub and place in an oiled bakiing dish or small roasting pan. Drizzle lime juice over chicken and sprinkle with salt.

Roast for 20 minutes, then reduce heat to 350 degrees F. and roast for 40 minutes longer, or until done.

Serve with Garlic Jalapeno Cream Sauce.
Tips
Catija is a white cheese and can be found in Latin or specialty food stores. You can substitue Monterey Jack or a white cheddar if you prefer.
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