Wednesday, November 11, 2009

Confession time...

Well, it's about time I came clean. I have a hidden addiction! COSTCO! I love Costco. I like to go to Costco when I don't even need anything from Costco. I love to walk the isles and see what's new. I love seeing food in big packages and thinking about all the wonderful things I'm going to make with that food. And every now and then you discover new, unique and interesting products at Costco.

A few years ago I made this delicious find; Raspberry Chipotle Sauce. I know it sounds crazy, but it's amazingly yummy. We use it as a replacement for BBQ sauce on chicken or steak for all our summer grilling. But recently I wanted to figure out another way to enjoy this condiment on days when it's too cold to break out the grill. I came up with this yummy cream sauce drizzled over Panko Chicken. It was an instant hit, and really easy. I also think the sauce would work on hamburgers, turkey or chicken sandwiches, or as a dipping sauce for chicken strips or nuggets.


(Mindi Original)

4 boneless skinless chicken breasts, butterflied and pounded to 1/4" thickness
1 1/2 C. Panko bread crumbs
salt & pepper
spike seasoning blend (or your favorite seasoning blend)
2 eggs, beaten
2 T. olive oil

1 C. Roasted Raspberry Chipotle Sauce
1 C. half & half (or evaporated milk)
1/4 C. chicken stock
1 T. butter

1. In a medium size sauce pan, combine the Raspberry Chipotle sauce, half & half, stock and butter.
2. Bring to a boil over high heat, then reduce heat and allow to simmer for 10-12 minutes until the sauce is slightly thickened. (Remember that the sauce will continue to thicken as it cools.)
3. Meanwhile, heat 2 T. of olive oil over medium/high heat in a large skillet.
4. Take the pounded chicken and season it with spike seasoning.
5. Combined the Panko bread crumbs with salt & pepper to taste.
6. Dredge the chicken in the beaten eggs, then the Panko bread crumbs. Shake to remove excess.
7. Saute the chicken in the hot olive oil for 4-5 minutes per side, or until the chicken is golden brown and done in the center.
8. Serve the chicken drizzled with the raspberry chipotle sauce.
9. Serves 4-6 people.

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Camille said...

I found your blog through the Utah Hive and i just have to say, I share your same addiction! I can't get enough of Costco! The samples, alone, should be reason enough to visit, but there's so much more! I purchase my girls' pajamas, coats, and dresses there. I get furniture, kitchenware, and electronics from there. And, I already know that I'll be doing my Christmas shopping for my girls there as well! And everything is such a great price! This recipe looks fabulous! Looks like I'll need to take a trip to Costco... :)

B Devine said...

I am a random visitor to your blog, but I saw a post about the raspberry chipoltle sauce from Costco and thought I had to tell you about another idea on what to use the sauce for.

If you ever need to take a cheese and crackers plate to an event this sauce will save your day.

Just get a package of cream cheese and place it on a plate. Poke a couple holes on the top of the cream cheese with your fingers and pour the sauce all over the cream cheese. Serve with crackers. It is really yummy and practically effortless.

Mindika said...

Thanks for the tip, that really sounds delicious! With the holidays coming and several parties and/or get-together's, I'm sure I'll give it a try.

Kathy said...

When Andrew and I first were married, the sauce over cream cheese mentioned above was the absolute favorite of all the ladies in my ward. And since it was a seasonal item, they would all stock up to have enough for the rest of the year. Can't wait to try your recipe!

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