Healthy Holiday Cooking: Contestant 3 The Island Bar and Grill

Today meet contestant number 3 for our the KXII Healthy Holiday Cooking Competition Josh Aaron from the Island Bar and Grill at Highport Marina. Josh is making a southwest stuffed chicken, served with cilantro lime rice and a corn and black bean relish.

Stuffed Chicken:
1 tbsp white pepper
1 tsp cumin
1 tsp salt
1 tsp crushed red pepper
2 tbsp lime juice
2 chicken breast
1/4 cup shredded low-fat pepperjack cheese
1/4 cup cooked and chopped turkey bacon
1/3 cup chopped red onion

Using a sharp knife make a small pocket in the top end of the breast. Make
sure its the thickest part. Then coat chicken with lime juice and
seasoning and let marinade for at least 30 mins. In a small bowl combine
cheese, red onion and bacon. Mix well then stuff in pocket of chicken.
Heat grill to 350 degrees or a lightly oil frying pan over medium high
heat. Cook thoroughly turning at least once. Should take about 3 to 4 min
on each side depending on thickness. Once cheese starts to run and juices clear its done.

Cilantro lime rice:
2 cups white rice
3 1/2 cups water
1/2 cup lime juice
1 tbsp white pepper
1tsp cumin
1 tsp salt
1tbsp chopped cilantro

Over medium heat bring water lime juice and spices to a boil, stir in rice
cover, reduce to low and let simmer until all liquid has cooked off, about
20 mins. Add cilantro and toss with fork before serving.

Corn and black bean Relish:
1 sm bag frozen corn
1 12oz can black beans (drained)
1 12oz can roasted red peppers (drained and chopped)
2 tbsp white pepper
1 tbsp salt
1 tbsp cumin
1 tsp chili powder
1 tsp cayenne
1 cup lime juice
2 tbsp chopped cilantro

Combine all ingredients in large bowl and mix well. Let marinade for
at least 1 hour before serving.


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