This recipe used to be part of the Entrees section at the Whispering Canyon’s Menu. Admittedly I didn’t try it there as I was fixated on munching through the Skillet and more. The option was ideal as you didn’t need any KETCHUP!!

The recipe is a little complicated but once broken down in to sections is easy to follow.

Blackening Powder

Ingredients

  • 3 tsp Paprika
  • 2.5 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp cayenne Pepper
  • .75 tsp white Pepper
  • .75 tsp black Pepper
  • .5 tsp dried Thyme
  • .5 tsp dried Oregano

Method

Mix the ingredients in a bowl

As bad as it sounds, the "Blackening powder" adds a nice texture to the chicken.
As bad as it sounds, the “Blackening powder” adds a nice texture to the chicken.

 

Boursin Cream Sauce

Ingredients

  • 250ml White Wine
  • 500ml Double Cream
  • 3 Shallots Finely Chopped
  • 1 Boursin Cheese (ideally about 3″ diameter)
  • .5 tsp of Chopped Fresh Thyme
  • 3 Cloves of Garlic Chopped
  • Salt & Pepper

Method

  1. Add White Wine, Thyme, Garlic, Shallots to a pan over a medium heat and reduce to half in volume.
  2. Add Double Cream and Boursin Cheese and Bring to the Boil. The reduce to a simmer for 8 minutes.
  3. Add Salt & Pepper to taste.
I admit doing this part wrong. I added the cream too early and realised I couldn't boil the alcohol out of it. It worked out good though!
I admit doing this part wrong. I added the cream too early and realised I couldn’t boil the alcohol out of it. It worked out good though!

 

Roasted Poblano Pepper

Sounds Great. & posh until you realise that Asda only had thin Chillies or Red Chillies. So I opted for a mild red chilli.

The method here was to stick a fork in it cover in Olive oil and salt. Then hold over a gas hob until blackened. This allows the skin to be peeled off. You then scrape the skin off discard the seeds and chop finely the warm red flesh.

I oiled and salted the pepper first. As you can see it dripped on the hob and made a mess. I don;t really know the point of that step as you strip off the skin anyway.
I oiled and salted the pepper first. As you can see it dripped on the hob and made a mess. I don;t really know the point of that step as you strip off the skin anyway.

 

The “Blackened Chicken” Breast.

  • 2 Chicken Breasts
  • Blackening Powder
  • Olive Oil.

Method

  1. Coat the chicken breast all over with the blackening powder.
  2. Pour a little oil into a frying pan.
  3. Cook the chicken through on Both sides in the frying pan.
  4. Slice up the cooked breasts.
Totally covered in blackening powder. (Yes I know there is 3 breasts in there when there should only be 2).
Totally covered in blackening powder. (Yes I know there is 3 breasts in there when there should only be 2).
The Powder makes the outside go dry and crispy, but the inside remains moist.
The Powder makes the outside go dry and crispy, but the inside remains moist.
Slice the Chicken up with a sharp knife and it looks really professional. Or it would do if your hungry wife didn't dip in for a slice!
Slice the Chicken up with a sharp knife and it looks really professional. Or it would do if your hungry wife didn’t dip in for a slice!

 

Vegetables

Slice up

  • 1 carrot
  • 1 courgette
  • 1 red onion
  • 1 red pepper
  • some broccoli

Combine everything & boil some Pasta!

  1. Final steps now. To an oiled frying pan add teh sliced up chicken, Roasted pepper & vegetables. Saute for 5 minutes.
  2. Add the Boursin Sauce.
  3. Salt and Pepper to taste
  4. Serve over a bed of Penne Pasta
  5. Add some shavings of parmesan cheese.
Voila! The dish is served and is piping hot too. I used Rigatoni, because that is the way I roll!
Voila! The dish is served and is piping hot too. I used Rigatoni, because that is the way I roll!

This meal is delicious and full of depth. There are a lot of step involved, but definitely worth the effort. The Rigatoni worked well with the chunky vegetables I used. The Sauce had a slight kick to it, which I believe came from the blackening powder. This recipe served 2 Adults, but they were very hungry adults!