Recipe by Paula Bowman
Photography by James Tse
Food styling by Ian Muggridge
Prop styling by Sabrina Linn
First published in Wish November 2007
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 |
| 6 | eggs |
| 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 |
| 1 | red pepper, seeded and julienned |
| 2 cups | diced cooked chicken |
| 1 cup | frozen corn kernels |
| 1/4 cup | water |
| 1 tbsp | fresh lemon juice |
Instructions
- Preheat oven to 250 F.
- 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.
- 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.
- 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.
- 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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