BBQ'd Chicken With Papaya Salsa and Corn Pancakes

Name: BBQ'd Chicken With Papaya Salsa and Corn Pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 garlic clove, minced; 1/2 cup scallion, chopped; 1 tablespoon hot chili pepper, minced; 1/4 cup toasted sesame seeds; 4 boneless chicken breast halves, skin-on; 1 cup tomato ketchup; 1/4 cup dry mustard; 1 cup papaya, cut into 1-inch cubes; 1 red onion, minced; 1/2 teaspoon hot chili pepper, minced; 2 tablespoons fresh cilantro, minced; 1 tablespoon white vinegar; 2 tablespoons olive oil; 1 egg; 1/2 cup milk; 1/2 cup pureed frozen corn or 1/2 cup canned corn; 1/2 cup flour; 1/2 cup cornmeal; 1 teaspoon sugar; 1/2 teaspoon baking powder; 1/2 red bell pepper, minced; 2 tablespoons corn oil

Submitted by Chef mariajane

"This is a delightful meal, and oh so tasty, the pancakes are used as a sandwich maker for the chicken, and the relish is simply delicious!! This is such a great meal and I know you will love it -"

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Ready In:: 45mins
Ingredients:: 22
Serves:: 4

ingredients

FOR THE STUFFING
1 garlic clove, minced
¹⁄₂ cup scallion, chopped
1 tablespoon hot chili pepper, minced
¹⁄₄ cup toasted sesame seeds
4 boneless chicken breast halves, skin-on
FOR THE BARBECUE SAUCE
1 cup tomato ketchup
¹⁄₄ cup dry mustard
FOR THE PAPAYA RELISH
1 cup papaya, cut into 1-inch cubes
1 red onion, minced
¹⁄₂ teaspoon hot chili pepper, minced
2 tablespoons fresh cilantro, minced
1 tablespoon white vinegar
2 tablespoons olive oil
FOR THE PANCAKES
1 egg
¹⁄₂ cup milk
¹⁄₂ cup pureed frozen corn or 1/2 cup canned corn
¹⁄₂ cup flour
¹⁄₂ cup cornmeal
1 teaspoon sugar
¹⁄₂ teaspoon baking powder
¹⁄₂ red bell pepper, minced
2 tablespoons corn oil

directions

Preheat oven to 400F or prepare a grill.
FOR THE STUFFING:
IN a mixing bowl, combine all the ingredients into a paste. Add salt and pepper to taste. Stuff the mixture between the skin and the meat of the chicken breast.
FOR THE SAUCE:
Combine the ingredients in a bowl and coat the chicken on all sides. Bake the chicken in the oven for 20 minutes, or on the grill until fully cooked. The skin should be crispy.
FOR THE RELISH:
While the chicken is cooking, combine all of the ingredients in a mixing bowl, add salt and pepper to taste, and hold aside.
FOR THE PANCAKES:
In a mixing bowl, combine all of the ingredients except the corn oil. Heat the corn oil in a nonstick frying pan. Pour 1/2 cup of the pancake batter into the center of the pan and spread it out to a diameter of about 6 inches. As soon as the surface of the pancake looks dry, Turn the pancake over and cook it for an additional 2 minutes. Use this technique to make 4 pancakes.
TO SERVE:
Place 1 pancake on each of 4 plates. Place a chicken breast onto half of the pancake and fold the other half of the pancake over the chicken to make a sandwich. Serve the papaya relish on the side.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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