Roasted Chicken Breast with Peanut Mole and Garden Vegetables

Recipe by Juan Pablo De La Sota Riva, Executive Chef at Royal Poinciana Golf Club, Naples, Florida, USA
Image by Stephanie Starr

Yields 4

Ingredients

Chicken Breast (skin on)

• Four 7 ounce chicken breasts (sous-vide two hours/62.5‎°C)
• Fine Sea Salt
• White Pepper (freshly ground)
• Olive Oil 

Peanut Mole

• 1 cup Toasted Peanuts​
• 6 Roma Tomatoes
•  1 Yellow Onion
• 4 Cloves Garlic
• 4 Dry Chile Guajillo
• 5 Leaves Epazote
• 1 Tortilla (charred)
• ½ cup Pumpkin Seeds
• 2 quarts Chicken Stock

Garnish

• 1 Zucchini (thinly sliced in mandolin) 
• 1 Yellow Squash (grilled and cut into cubes) 
• 1 Red Onion (char the onion 575°F for 16 minutes and remove petals)
• 3 Baby Corn (seared with seasoning) 
• Afilia Cress
• Cilantro Oil

Preparation

Chicken Breast 
Season the chicken with olive oil, sea salt, and white pepper, then sous-vide for 2 hours at 62.5‎°C

Peanut Mole
Roast the tomatoes, garlic and onions until lightly charred.
Remove the seeds from the Chile Guajillo and toast, then soak in hot water until soft.
Toast the pumpkin seeds.
In a saucepot, add the tomatoes, onions, garlic, chile, peanuts, and pumpkin seeds and fry in a little olive oil.
Add the epazote leaves and the charred tortilla with 2 quarts of chicken stock. Cooked for at least 20 minutes. 
Transfer to a blender and mix until you have a smooth texture
Reserve. 

Assembly

Place the peanut mole on the bottom of the plate.
Cut the chicken breasts in half and place on top of the mole.
Décorate with the zucchini, squash, onions and corn.
Garnish with afilia cress and cilantro oil.

Wine Match

Mariatinto 2014, Valle de Guadalupe, Mexico

Royal Poinciana Golf Club, Naples, Florida, USA | Painting by renowned golf artist, Graeme Baxter