A favourite brunch recipe of Executive sous chef Leanne Kitagawa, La Ronde in the Chateau Lacombe
| 6 | chicken breasts |
| candied jalapenos (recipe follows) | |
| lemon ginger glaze (recipe follows) |
Candied Jalapenos
| 1 c | fresh jalapenos, sliced |
| ¼ c | white balsamic vinegar |
| ¾ c | sugar |
| 1 stick | cinnamon |
| 2 whole | cloves |
| 1 | star anise |
Save the jalapeno syrup for margaritas.
Bring vinegar, sugar and spices to a boil and simmer. Slice the jalapenos ⅛ of an inch thick and remove seeds if desired. Add the jalapenos to the syrup and bring to boil. Simmer until the peppers lose their bright green colour, about 4 minutes. Remove the peppers from the syrup and set aside. Boil the syrup for 15 minutes to reduce and pour back over the peppers. Cool. Best if made at least a few days ahead.
Lemon Ginger Glaze
| 1 | onion, rough chopped |
| 6 cloves | garlic, smashed |
| 4 1″ pcs | ginger root, smashed |
| juice and zest of 1 lemon | |
| 4 c | water |
| 3 T | honey |
| 1 T | cornstarch |
Add onion, garlic, ginger and lemon zest to a pot and cover with water. Simmer for an hour and reduce to 1 cup. Strain. Return liquid to the pot and add lemon juice and honey to taste. Thicken with a cornstarch slurry (cornstarch and water, whisked).
To serve: Season six chicken breasts with salt and lemon pepper. Roast. Glaze chicken and garnish with candied jalapenos.
Serves 6 or 6-10 on a buffet.