Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Thai-Mexican Picante Chicken Parmesan with Grape-Pickle Mole
A bold fusion masterpiece combining Italian crispy chicken parmesan with Thai coconut-curry undertones, Mexican mole spices, and an unexpected sweet-savory American-style grape and pickle gastrique. Topped with melted mozzarella and served with a creamy yogurt-mustard sauce infused with paprika.
60 min
Medium
4 servings
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Taste Profile
Sweet5/10
Salty6/10
Sour5/10
Umami7/10
Spicy5/10
🥄 Texture
Thin, pan-seared chicken breasts are tender with a slightly crisped exterior and a gooey melted cheese topping. The creamy yogurt/creme fraiche sauce and mushroom-carrot sauté add silkiness, while halved grapes and chopped pickles provide occasional juicy bursts and a bit of crunch.
👃 Aroma
A smoky-cheesy base from smoked paprika and melted mozzarella/parmesan is brightened by tangy pickle vinegar and mustard notes. Depending on the sauce choice, you'll also get either warm, aromatic curry spices or deep, earthy mole cacao/chile aromas layered with sweet grape fruitiness.
🍷 Pairs Well With
Off-dry Riesling (balances sweet, sour, and spicy) or a crisp Mexican lager; iced sparkling water with lime for a nonalcoholic option.
🥗 Side Dishes
Steamed jasmine or cilantro-lime rice to soak up sauces, or warm crusty bread; a simple green salad with lime vinaigrette or grilled vegetables for freshness.
Ingredients(20 items)
- 11.5 pounds chicken breast (4 pieces, pounded thin)
- 21 cup water
- 33/4 cup yogurt (plain)
- 41/2 cup mozzarella cheese (shredded)
- 51/3 cup parmesan cheese (grated)
- 62 tablespoons mustard (yellow or Dijon)
- 73 tablespoons creme fraiche
- 84 tablespoons butter
- 92 medium carrots (julienned)
- 101.5 cups mushrooms (sliced)
- 111 medium onion (diced)
- 121 cup grapes (halved, mix of red and green)
- 131/2 cup pickles (chopped)
- 142 tablespoons pickle juice
- 152 teaspoons paprika (smoked)
- 161 teaspoon paprika (sweet)
- 172 tablespoons sauce (Thai red curry paste or Mexican mole sauce)
- 181/2 teaspoon salt
- 191/4 teaspoon black pepper
- 202 tablespoons olive oil (for cooking)
Nutrition Information(per serving)
485
Calories
48.2g
Protein
18.7g
Carbs
24.5g
Fat
Instructions
- 1
Prepare the Grape-Pickle Mole Gastrique: In a small saucepan, melt 1 tablespoon butter over medium heat. Add diced onion and sauté for 3 minutes until translucent.
- 2
Add halved grapes, chopped pickles, and pickle juice to the pan. Stir in 2 tablespoons of sauce (Thai curry paste or Mexican mole). Simmer for 5-7 minutes until grapes soften and flavors meld. Set aside.
- 3
Prepare the Creamy Paprika-Yogurt Sauce: In a bowl, whisk together 3/4 cup yogurt, 2 tablespoons mustard, 2 teaspoons smoked paprika, 1 teaspoon sweet paprika, and 1 tablespoon creme fraiche. Season with salt and pepper. Reserve.
- 4
Season the chicken breasts with salt and pepper on both sides. Pat dry with paper towels.
- 5
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, carefully place chicken breasts in the pan.
- 6
Cook chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and set aside on a plate.
- 7
In the same skillet, melt 2 tablespoons butter over medium heat. Add sliced mushrooms and julienned carrots. Sauté for 4-5 minutes until mushrooms are tender and carrots begin to soften.
- 8
Stir in 2 tablespoons creme fraiche to create a creamy vegetable sauce. Season with salt and pepper.
- 9
Return the cooked chicken to the skillet, nestling it among the vegetables.
- 10
Top each chicken breast with 2 tablespoons of the Grape-Pickle Mole Gastrique, spreading it evenly.
- 11
Sprinkle 1/4 cup mozzarella cheese and 1 tablespoon parmesan cheese over each chicken breast.
- 12
Cover the skillet with a lid or aluminum foil and cook on medium heat for 3-4 minutes until cheese melts and sauce bubbles around the edges.
- 13
Plate each chicken breast with the sautéed mushroom-carrot mixture on the side. Drizzle the Creamy Paprika-Yogurt Sauce around the plate.
- 14
Garnish with additional parmesan cheese and a light dusting of smoked paprika. Serve immediately while cheese is melted and sauce is warm.
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