Bayou Grilled Chicken Breast Recipe
creole mustard bordelaise, Carolina Gold rice, Maque choux...
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt, black pepper, and paprika. Coat them lightly with olive oil and spread a layer of creole mustard on each breast.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest.
- 3
Cook the Carolina Gold Rice
In a saucepan, combine Carolina Gold rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork.
- 4
Prepare the Maque Choux
In a skillet, heat olive oil over medium heat. Add diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes. Add minced garlic and corn, cooking for another 3 minutes. Stir in diced tomatoes, season with salt and pepper, and cook until heated through.
- 5
Serve
Slice the grilled chicken breasts and serve over a bed of Carolina Gold rice, topped with the Maque Choux and drizzled with Bordelaise sauce. Garnish with chopped fresh parsley.