Cowboy Chicken
Roasted sweet peach barbecued chicken topped with bacon and smoked Gouda cheese sauce, served over hash browns.
Servings: 6
Calories: 688kcal
Ingredients
- 6 chicken breasts
- 12 pieces of bacon cooked
- 1/2 cup Martinez Fire Roasted Peach Salsa
- 1/2 BBQ sauce
For the Cheese Sauce:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup whole milk
- 6 ounces Smoked Gouda cheese shredded
- Chives optional
- 1 pound hash brown potatoes fried crispy, for serving
Instructions
- Mix together: BBQ sauce and Martinez Fire Roasted Peach Salsa
- Place chicken breasts in a zippered gallon sized bag. Pour BBQ/Salsa mixture over chicken. Seal the bag and squeeze the chicken around in the bag to coat. Place in fridge for 2 hours. Flip the bag a couple of times, if you're able to, to coat the chicken evenly in the marinade.
- Grill chicken.
- To prepare the cheese sauce: In a saucepan, melt butter over medium heat. Add the flour. Whisk until there are no lumps. Add milk, whisking constantly until smooth. Add chili powder, salt and pepper. Stir constantly for 5 minutes. Remove from heat and stir in the shredded smoked Gouda.
- Top each grilled chicken breast with 2 slices of bacon.
- To plate: Place hash browns on plate, top with chicken/bacon. Pour warm cheese sauce over the top. Sprinkle with chives if desired.
- Top each piece with two bacon slices.
Nutrition
Serving: 1g | Calories: 688kcal | Carbohydrates: 29g | Protein: 56g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 22g | Cholesterol: 171mg | Sodium: 1410mg | Fiber: 2g | Sugar: 5g