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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm. | 2. Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin in nicely charred. | 3. Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes. | 4. Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves. | 5. JICAMA AND WATERMELON SALAD: | 6. Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon, zest and mint and toss to coat. Serve with Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
garlic clove	2		chopped	-	-	-	-
ancho chile powder	8	teaspoons	dried	-	-	-	-
ancho chile powder	2	tablespoons	dried	-	-	-	-
sauce hot	1/2	cup	Red	-	-	-	-
honey	2	tablespoons		-	-	-	-
salt				-	-	-	-
black pepper			ground	5.773	1.4708	0.239	0.075
chicken breast	4		french-cut	3120.7192	0.0	378.2965	167.8294
cumin	2	tablespoons	ground	15.75	1.8581	0.748	0.9353
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
canola oil				-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
creme fraiche	1/2	cup		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
blue cheese	1	cup	crumbled	1185.8	11.6865	3.3565	125.195
orange juice zest	1/2	cup		-	-	-	-
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
honey	2	tablespoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
kosher salt				-	-	-	-
jicama	1		cut	45.6	10.584000000000001	0.8640000000000001	0.10800000000000001
watermelon	4	cups		184.8	46.508	3.7576	0.924
mint leaf	1/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.