Organic Chicken Breast with Honey Blue Cheese Sauce by Chef Ricardo Zarate

Behind the Recipes

Makes 4 servings

INGREDIENTS:

For the chicken breasts:
4 whole organic chicken breasts
2 cloves of garlic, chopped
Touch of olive oil
Salt and pepper (to taste)

For the miso sauce:
2 cups honey
2 cups apple vinegar
8 tbs aji amarillo paste
3 cups miso paste
Â½ cup olive oil

For the honey blue cheese sauce:
1 cup honey
1 lb blue cheese
1 1/4 cup apple vinegar

For the vegetables:
Root vegetables (fresh veggies of the day such as baby carrots, potatoes, etc)
5 tbs olive oil
Salt and pepper (to taste)
2 tbs pure honey (for glaze)
2 tbs butter (for glaze)

PREPARATION:

Chicken Breasts:
1. Marinate the chicken breasts with salt, pepper, chopped garlic and touch of olive oil.

2. Grill them until cooked and golden brown.

Miso sauce:
1. In a pot, mix the honey, apple vinegar, aji amarillo paste, miso paste and olive oil until sauce boils. Set aside to cool.

Honey blue cheese sauce:
1. Blend the blue cheese, apple vinegar and honey in a blender.

Vegetables
1. Season the root vegetables with salt, pepper and olive oil.
2. Roast them in the oven at 300 degrees F for 20-35 minutes.
3. Glaze with honey and butter. The smaller the vegetables or vegetable pieces, the faster they will cook.

Plating:
Top each chicken breast with one tablespoon of honey blue cheese sauce then place on the roasted vegetables. Final touch, add the miso sauce to the chicken.