Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breast halves

  2. 1 tablespoon 15ml Emeril's Southwest Essence - plus

  3. 1 teaspoon 5ml Emeril's Southwest Essence - seeNote

  4. 1 tablespoon 15ml Olive oil

  5. 1/2 cup 118ml Green Mole Sauce II - (see recipe)

  6. 1/2 cup 118ml Chicken stock

  7. 1/4 cup 59ml Heavy cream Tamarind Glaze Sauce

  8. 2 tablespoons 30ml Tamarind paste

  9. 1 tablespoon 15ml Minced garlic

  10. 3 tablespoons 45ml Dark cane or corn syrup

  11. 3 tablespoons 45ml Dark molasses

  12. 2 tablespoons 30ml Ketchup

  13. 2 tablespoons 30ml Water

  14. 1 teaspoon 5ml Freshly-ground black pepper

  15. 1 tablespoon 15ml Southwest Essence - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. In a small bowl toss chicken breast halves with 1 tablespoon plus 1 teaspoon of the Southwest Essence and 1 tablespoon olive oil to coat evenly. Cover and refrigerate for 1 hour. In a large non-stick skillet over high heat sear the chicken breasts until golden brown on both sides, about 2 to 3 minutes per side. Transfer skillet to oven and continue to cook for 5 to 7 minutes, until cooked through but still tender and juicy. In a small saucepan over high heat, combine the Green Mole Sauce, chicken stock, and heavy cream and bring to a boil. Continue to cook over high heat for 2 minutes, then serve immediately. Serve chicken breasts on plates with 1/4 cup of the mole cream sauce, then drizzle with the tamarind glaze. For the Tamarind Glaze Sauce: In the bowl of a food processor or blender combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper and 1 tablespoon of the Southwest Essence until smooth. Transfer to a small bowl until ready to serve. (Makes 1 cup) This recipe yields 4 servings.


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