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Barbecued Chicken with Papaya Salsa and Corn Pancakes

Source: Burt Wolf's Menu Cookbook
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Active Time:  30 Minutes
Total Time:  35 Minutes
  Makes 4 servings
For the Stuffing:
1 clove garlic, minced
1/2 cup chopped scallions
1 tablespoon minced hot chili pepper
1/4 cup toasted sesame seeds
2 tablespoons sesame oil
4 boneless half chicken breasts, skin on
For the Barbecue Sauce:
1 cup tomato ketchup
1/4 cup dry mustard
For the Papaya Relish:
1 cup papaya, cut into 1-inch cubes
1 red onion, minced
1/2 teaspoon minced hot chili pepper
2 tablespoons minced fresh cilantro
1 tablespoon white vinegar
2 tablespoons olive oil
For the Pancakes:
1 egg
1/2 cup milk
1/2 cup pureed frozen or canned corn
1/2 cup flour
1/2 cup cornmeal
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 red bell pepper, minced
2 tablespoons corn oil
Preheat the oven to 400 degrees F or prepare a grill.

FOR THE STUFFING: In a mixing bowl, combine all of the ingredients into a paste. Add salt and pepper to taste. Stuff the mixture between the skin and the meat of the chicken breast.

FOR THE SAUCE: Combine the ingredients in a bowl and coat the chicken on all sides. Bake the chicken in the oven for 20 minutes, or on the grill, until fully cooked. The skin should be crispy.

FOR THE RELISH: While the chicken is cooking, combine all of the ingredients in a mixing bowl, add salt and pepper to taste, and hold aside.

FOR THE PANCAKES: In a mixing bowl, combine all of the ingredients except the corn oil. Heat the corn oil in a nonstick frying pan. Pour 1/2 cup of the pancake batter into the center of the pan and spread it out to a diameter of about 6 inches. As soon as the surface of the pancake looks dry, turn the pancake over and cook it for an additional 2 minutes. Use this technique to make 4 pancakes.

TO SERVE: Place 1 pancake on each of 4 plates. Place a chicken breast onto half of the pancake and fold the other half of the pancake over the chicken to make a sandwich. Serve the papaya relish on the side.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 810
Fat. Total: 33g
Fiber: 7g
Carbohydrates, Total: 62g
Sodium: 950mg
% Cal. from Fat: 37%
Cholesterol: 192mg
Protein: 67g
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