YARD BIRDS MCILHENNY WITH CORN-FRIED RAVIOLI, ALL IN A TEQUILA JALAPEÑO SAUCE

Chicken Breast

Ingredients Weight Measure
Cornmeal 3 cups
All-purpose flour, divided 1-3/4 cups
Paprika (preferably hot) 6 Tbsp.
TABASCO® brand Original Red Sauce 3 oz.
Eggs, large, beaten 6 ea.
Chicken breast halves, boneless, lightly pounded (4 oz. ea.) 12 ea.

Sauce

Ingredients Weight Measure
Plum tomatoes, fresh (or 1 #10 can, drained) 6 lbs.
Salt to taste
Olive oil Enough to coat tomatoes
Butter 1-1/2 lbs.
Tequila 4-1/2 cups
Heavy cream 1-1/2 qts.
TABASCO® brand Green Jalapeño Pepper Sauce 4 oz.
Parmesan cheese, grated 3 cups

Ravioli

Ingredients Weight Measure
Mini ravioli 2-1/2 lbs.
Ingredients Weight Measure
Bell peppers, roasted 7 ea.
Mozzarella cheese, sliced and cut into strips 24 ea.

Garnish

Ingredients Weight Measure
Parsley as needed

Method

  1. To prepare the Chicken Breast, mix cornmeal, 3/4 cup flour (reserving 1 cup) and paprika.
  2. Mix TABASCO® Original Red Sauce and eggs. Set aside.
  3. Coat chicken in 1 cup reserved flour, then egg wash, then cornmeal mixture. Set aside.
  4. For the Sauce, slice tomatoes in half lengthwise and put on sheet pan, cut-side up. Salt and drizzle with oil. Bake at 375°F until they collapse.
  5. Puree tomatoes in processor (do not over-puree). Set aside.
  6. To assemble sauce, melt butter in saucepan, add tequila, bring to a boil and simmer 2-3 minutes, stirring gently.
  7. Add heavy cream, bring back to a boil and simmer another 2-3 minutes, stirring gently.
  8. Add the pureed tomatoes and TABASCO® Green Jalapeño Pepper Sauce. Bring to a boil and simmer 2-3 minutes, stirring gently.
  9. Take off fire, stir to cool slightly, mix in grated cheese and hold.
  10. To prepare the Ravioli, boil, drain and coat in flour. Dip into the egg wash and coat in cornmeal as per the chicken breast and fry off. Hold.
  11. To assemble the dish, spread a little sauce onto a sheet pan and put cooked chicken breast on top of sauce.
  12. With the back of a ladle, spread a thin coat of sauce on top of each breast.
  13. Arrange mozzarella on top of roasted pepper in attractive manner.
  14. Put into a 350°F oven to melt the cheese.
  15. When cheese is melted, place 1 chicken breast onto each warm plate, arrange fried ravioli next to chicken, ladle sauce over and garnish with parsley.

Yield: 12 servings