- 2 chicken breasts
- 2 tablespoons of oil
- spices for marinade (salt, pepper, chili powder, cumin, garlic, paprika)
- 2 or 3 large potatoes
- cooking oil
- 1 onion
- 2 cloves of garlic
- 25 grams of butter
- 100 ml of sieved tomatoes (puree)
- 2 tablespoons of malt vinegar
- 100 grams of brown sugar
- 1 tablespoons of dark soy sauce
- 1 chili pepper
- 1 tablespoons of mustard seed
- 1 teaspoon of cumin
Bleu Cheese Dressing:
- 1 tablespoons of sour cream
- 1 tablespoons of mayonnaise
- 1 teaspoon of white balsamic vinegar
- 1 teaspoon of regular balsamic vinegar
- 1 teaspoon of brown sugar
- 50 grams of bleu cheese
In a large pan, fry together butter, chopped onions and garlic, chili pepper, mustard seed and cumin. While they are cooking, mix together vinegar, brown sugar, tomato puree and soy sauce. When the onions and garlic are cooked, add the tomato mixture to the pan. Let it cook and reduce on medium heat for about 10 to 15 minutes. When the sauce looks thick, pour it into a sieve and press it through the sieve into a bowl. The final result should be smooth like ketchup.
Bleu Cheese Dressing:
In a bowl, mix together mayonnaise, sour cream and vinegar. Grate the bleu cheese into the bowl and mix all together. Put the bowl in the refrigerator until it is ready to be eaten.
Fill a deep pan with oil and heat it over medium/high heat. Peel and cut the potatoes into thin strips. When the oil is hot, carefully put the potatoes into the pan and let them cook for about 10 minutes. When the look cooked (golden brown) remove them from the pan and let them sit on a paper towel to absorb the grease. Let them sit for about 10 minutes and then fry them in hot oil again for 4 to 5 minutes. Remove them and put them onto a paper towel again. They should be crispy. If they are not, fry them one more time.
Butterfly the chicken breast by making long cuts and flattening the breast while cutting. Place the breasts into a marinade of oil and spices. Grill breast on a hot pan or grill. When the breast are brown, remove them from the grill and cover them with barbecue sauce. Serve with bleu cheese dressing and potatoes.