Chicka Chicka Boom Boom Sallye Recipes

Steps:

• 1. Preheat oven to 350º Crumble cornbread into mixing bowl
• 2. In food processor, finely dice pecans Mix into cornbread
• 3. Put butter in heavy skillet over medium heat In same food processor, finely dice onion, celery and habanero For less heat, you can substitute a jalapeno or hatch chili for the habanero Pour into butter Saute just until onion is translucent, stirring frequently to avoid burning Pour into cornbread mixture
• 4. Add seasonings and egg to cornbread mixture Begin adding chicken broth a cup at a time until mixture is nice and moist but not "runny". You want to keep it firm enough to form a ball Set aside Note: can be made ahead and chilled overnight in fridge.
• 5. Place chicken breasts one at a time on cutting board, cover with piece of waxed paper or plastic wrap. With flat of tenderizing mallet (or edge of saucer) pound chicken until flat and flexible When all four pieces are tenderized, place on parchment paper or waxed paper on counter and dry rub both sides of chicken with salt and pepper to taste Divide cornbread into roughly 4 equal portions Place one portion on each chicken breast Wrap chicken around cornbread mix, folding chicken over at bottom Wrap bacon slice around the stuffed chicken
• 6. Place on foil or parchment lined baking pan with open side (flaps) down Cook for 30-40 minutes at 350º until chicken is cooked through Note: If bacon begins to get too brown, cover chicken with foil tent
• 7. I know, I know, you always do this. But make sure you totally wipe down all counters with a bleach and antibacterial cleaner combination to get all the chicken "splatters" that might cause samonella. Do not use an ammonia based cleaner with the bleach as it will cause toxic fumes.

Steps:

• In a saucepan, add vegetable broth, water and spices and place over a medium to high flame. Using a food processor, puree roasted green chilies, tomatillos, cilantro, green onions, serranos and lime juice.
• Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower flame and slowly add American cheese, whipping as needed to remove clumps and make sure it doesn't stick to the bottom. When the cheese is melted and mixed, remove from heat.
• To make enchiladas, fill a corn tortilla with 2 ounces of cooked, roasted chicken. Roll up and place in a baking pan. Top with mixed cheese, as needed. Warm in a hot oven for 4 minutes, until cheese is melted. Top with Boom-Boom Sauce.