recipe image

Recipe by Paula Bowman
Photography by James Tse
Food styling by Ian Muggridge
Prop styling by Sabrina Linn

First published in Wish November 2007

Wine Pairing

Shiraz: Riesling:

Tips, facts, and how-to

Chef’s Tip: To save time, use packaged, precooked chicken strips or about half a rotisserie chicken.

food

Chipotle Chicken French Toast

Have this breakfast classic for dinner with our super savoury twist.

Ingredients (Serves 4-6)

1-1/2 cups 2% milk
2 tbsp canned chipotle peppers
1/2 tsp minced garlic
6eggs
1 tsp finely chopped fresh rosemary
2 tsp kosher salt
1/2 tsp freshly ground black pepper
12 1/2-inch-thick slices day-old Calabrese bread
2 tbsp olive oil
1red pepper, seeded and julienned
2 cups diced cooked chicken
1 cup frozen corn kernels
1/4 cup water
1 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 250 F.
  2. Blend 1/2 cup milk, chipotle peppers and garlic in blender until smooth. Add remaining milk, eggs, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until blended. Pour mixture into a shallow bowl and soak bread slices for 5 minutes, work in batches if necessary.
  3. Heat 1 tablespoon oil in non-stick skillet over medium heat. Cook bread until golden brown and lightly crisp, turning once, about 2 minutes each side. Transfer to sheet pan and keep warm in oven. Repeat with remaining bread.
  4. Heat 1 tablespoon oil in the skillet over medium heat. Add red pepper and cook, stirring often until peppers soften, about 2 minutes. Add chicken, corn and water; cover and cook for 2 minutes. Stir in lemon juice and season with salt and pepper.
  5. Divide French toast equally among plates and serve with chicken mixture on side.

Nutritional information

Nutrients per serving (1/4 recipe): 671 calories, 18 g fat, 45 g protein, 80 g carbs, 5 g fibre. Excellent source of vitamin C, folate and iron.

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