Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs

Chicken Cilantro
with Jalapeno Cream Sauce
(serves 4)
from Las Brisas Restaurant in Englewood, Colorado
4 8-ounce chicken breasts, flattened slightly (ask your butcher to do it for you)
1 cup chopped cilantro, divided
1 cup shredded Monterey Jack cheese
2 blue corn tortillas, halved
Cooking oil spray
1 cup cooked yellow rice (prepared according to package instructions)
Jalapeño Cream Sauce (recipe follows)
  • Rinse chicken and pat dry.
  • Divide cilantro into four equal portions.
  • Lay a tortilla half on each chicken breast and top with cilantro.
  • Add 1/4 cup cheese to each.
  • Preheat oven to 350.
  • Roll each breast up in the tortilla and place flap-side down in a baking dish that has been lightly sprayed with cooking oil. Cover and bake for 20-30 minutes.
  • Remove from oven and allow dish to cool for 10-15 minutes.
  • Slice each breast in half and place on a bed of yellow rice. Top with Jalapeño Cream Sauce.
Jalapeno Cream Sauce (serves 4)
from Las Brisas Restaurant in Englewood, Colorado
10 fresh jalapeños, including seeds
6 shallots
1/2 cup whole garlic cloves, peeled
1/4 cup kosher salt
1 cup white vinegar
1 cup white wine
1 1/2 quarts heavy whipping cream
3 pints half and half
1/3 cup cornstarch
  • In a food processor, combine jalapeños, shallots, garlic, salt, vinegar and wine. Process until the ingredients are puréed.
  • In a large, nonreactive saucepan, heat the mixture to a low boil.
  • Gradually stir in whipping cream, then half and half. Simmer briefly.
  • To thicken, combine cornstarch with enough water to dissolve it all. Gradually whisk it into the cream sauce.
  • Simmer on low for about 3-4 minutes.
  • Remove from heat and ladle over chicken.

Back to Recipes Index | Restauranteur Home Page