Celebrate Hatch Chile and California Variety Grape Seasons with Melissa’s Produce + Recipe

With Hatch Chile and Grape seasons in full swing, I was inspired to celebrate them both a single dish. I love sweet and heat together. With products from Melissa’s Produce, it is easy to make fresh, flavorful dishes in no time at all.

If you are a hatch chile head like me, here is a link to the 2018 Hatch Chile Roasting Dates & Locations

Crispy Hatch Chile Chicken Cutlets with Muscato Grape Sauce

Serves 4

1 package Melissa’s Quinoa with Lemon Seasoning Packet

1 cup vegetable shortening

2 boneless skinless chicken breasts

1 cup flour

1 tbsp Melissa’s Spice Grinder Garlic & Herbs

2 eggs

1 package Melissa’s Hatch Chile Clean Snax

2 tbsp extra virgin olive oil

1 cup Melissa’s Hatch Valley Sweet Onion, diced

2 cups Melissa’s Tri-Color Muscato Grapes, halved

1 cup Moscato wine

1 tsp Dijon mustard

1 tsp potato starch

1 tbsp water

Parsley for garnish

1. Prepare quinoa: In a fine mesh strainer, rinse quinoa thoroughly in water and drain. In a saucepan, add quinoa and seasoning packet to 2-3/4 cups of water and cook until all the water is absorbed (10-15 minutes). When done, the grain appears translucent and the germ ring will be visible. You can also use a rice cooker. Keep warm.
2. In a saucepan, heat extra virgin olive oil over medium heat and sauté onions until translucent. Add Muscato grapes, Moscato wine, and mustard. Bring to boil. Mix water and potato starch into a slurry and pour into sauce to thicken. Simmer on low heat until chicken is done.
3. In a cast iron skillet, melt vegetable shortening over medium heat.
4. Prepare cutlets: Cut chicken breasts in half horizontally to make 2 pieces. Repeat on second breast to make 4 pieces total. Place chicken breast piece between 2 pieces of plastic wrap. With a meat mallet, pound chicken breast to ½” thickness. Repeat for each breast.
5. In a dish, mix flour and garlic & herb seasoning. In another dish, whisk 2 eggs. In a food processor or spice mill, grind Hatch Chile Clean Snax until course consistency, like bread crumbs or cornmeal. Place ground mix into a third dish.
6. Unwrap chicken cutlet and coat in flour mixture and shake off excess. Dip into egg coating both sides. Coat in Hatch Chile Clean Snax crumbs and place into heated skillet. Fry 2 minutes on each side to golden brown. Remove to a paper towel lined plate or baking sheet until ready to serve.
7. Place a scoop of fluffy quinoa on a plate. Place the fried chicken cutlet to the side and top with Muscato grape sauce. Serve immediately with a glass of Moscato.

For more information:

Melissa’s Produce

If you like this blog post, check out these:

• Review of Melissa’s 50 Best Plants on the Planet by Cathy Thomas + Recipes
• Hot from the pot: Hatch Chile season is approaching + recipe
• Melissa’s Produce 2017 Produce Trends and 2^nd Annual Dessert Contest + Recipe
• Melissa’s Produce makes gift-giving easy and healthy
• Melissa’s CLEAN SNAX™ offer a healthy snacking option