Robert Irvine's Fried Chicken with Buttermilk Sriracha Dipping Sauce and Cornbread | Food Network
Robert creates the ultimate comfort food dish with golden brown chicken, a refreshing dipping sauce and warm cornbread! Get the recipe ▶ https://ift.tt/lkY2GLP Subscribe to Food Network ▶ https://ift.tt/oPBSWds Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken and Veggie Wraps with Herbed Goat Cheese Spread RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr 10 min (includes marinating time) Active: 35 min Yield: 4 servings Ingredients Chicken: 1/2 cup balsamic vinegar 1/4 cup honey 1/4 cup olive oil 2 tablespoons Dijon mustard 2 teaspoons dried basil 2 teaspoons garlic powder 2 teaspoons freshly ground black pepper 2 teaspoons kosher salt 2 boneless, skinless chicken breasts Herbed Goat Cheese Spread: 1 clove garlic 8 ounces goat cheese, at room temperature 1 tablespoon coarsely chopped fresh chives 1 tablespoon coarsely chopped fresh flat-leaf parsley 2 tablespoons olive oil 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper Wraps: 1 Chinese eggplant (about 7 ounces), sliced 1 red bell pepper, sliced 1 yellow pepper, sliced 1/2 red onion, sliced 1/2-inch-thick Kosher salt and freshly ground black pepper 4 spinach-flavored flour tortillas, warmed Directions For the chicken: Combine the vinegar, honey, olive oil, mustard, dried basil, garlic powder, pepper and salt in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes. Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives and parsley, then the olive oil and lemon juice. Process until fluffy. Season with salt and pepper. For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat. Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes. To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/SBvOrZU ▶ FULL EPISODES: https://ift.tt/CRBZxXf ▶ FACEBOOK: https://ift.tt/LAMzV6g ▶ INSTAGRAM: https://ift.tt/mEUyIOW ▶ TWITTER: https://twitter.com/FoodNetwork #RobertIrvine #FoodNetwork #FriedChicken #ButtermilkSrirachaDippingSauce #Cornbread Robert Irvine's Fried Chicken with Buttermilk Sriracha Dipping Sauce and Cornbread | Food Network https://www.youtube.com/watch?v=vQ5Bsdami1M
View on YouTube
Comments
Post a Comment