White Wine Cranberry Chicken by Chris Greene
3 deboned chicken breasts, med to large.
about two cups white wine (I used Pinot Grigio)
3 baby onions, leaves included
7 med crimini mushrooms
1 burdock root, optional
3 oz sundried tomatoes
10-12 oz swiss cheese
1/3 cup roasted pumpkin seeds
1.5 cups croutons
3 tbsp maple syrup
juice from 1/2 lime
tbsp orange zest
GG dragons fire and SW smokey red hotsauces
Cut chicken breasts diagonally into bite-sized pieces and place in 7x11x2” baking dish, sprinkle with salt and add lime juice and wine---mix together. Let this soak while you prepare the other ingredients (it is better to let the chicken soak over night in the wine if you can, but it is not necessary).
Slice the mushrooms, dice the baby onions and sundried tomatoes, use a peeler to shave the burdock root, and add to the chicken/white wine.
Add the orange zest, maple syrup, and a few drops dragon’s fire hotsauce to the chicken and wine--mix well with your hands. Add croutons. Cover with the swiss cheese slices or gratings. Then liberally sprinklle the SW smokey red hotsauce all over the top of the swiss cheese. Sprinke more salt on top.
Put in oven preheated to 350 degrees F for 30 min. then turn oven off and broiler on hi to slightly brown the top of the swiss cheese.
While you are doing this, roast the pumpkin seeds until dark and rich tasting (most of them should be popping when they roast beforeyou remove them).
Take out of oven, sprinkle the pumpkin seeds on top, and serve.