For the chicken
2 kg of boneless and skinless chicken breasts
4 cloves of garlic
1 tablespoon of salt
For the passion fruit sauce
1/2 cup of finely chopped onion
1/4 cup of butter
1/2 cup of grated ginger
1 cup of passion fruit pulp with seeds
Salt to taste
4 drops of hot sauce
For the onion sauce
2 tablespoons of olive oil
2 tablespoons of butter
2 medium onions, cut into rings
1 tablespoon of mustard
1 cup of heavy cream
1 tablespoon of Worcestershire sauce
For the chicken
2 kg of boneless and skinless chicken breasts
4 cloves of garlic
1 tablespoon of salt
For the passion fruit sauce
1/2 cup of finely chopped onion
1/4 cup of butter
1/2 cup of grated ginger
1 cup of passion fruit pulp with seeds
Salt to taste
4 drops of hot sauce
For the onion sauce
2 tablespoons of olive oil
2 tablespoons of butter
2 medium onions, cut into rings
1 tablespoon of mustard
1 cup of heavy cream
1 tablespoon of Worcestershire sauce
Preheat the oven to 400°F (200°C)
Prepare the chicken: season the chicken breasts with mashed garlic and salt
Place in a baking dish and bake for 1 hour, or until the chicken is cooked through and golden brown
Prepare the passion fruit sauce: in a skillet, sauté the onion in butter over low heat until it's caramelized
Add the ginger and cook until it's soft and fragrant, stirring constantly
Without stopping to stir, add the passion fruit pulp and salt, and let it simmer for 3 minutes
Add the hot sauce and mix well. Reserve
Prepare the onion sauce: in a skillet with olive oil and butter, sauté the onions over low heat until they're soft and golden
Stir occasionally
Blend the onions in a blender with 1/3 cup of water
Blend well
Return the pan to the stovetop, add the mustard, heavy cream, and Worcestershire sauce, and bring to a simmer (do not let it boil)
Add the English seasoning and mix well
When serving, reheat the chicken and sauces, serving them together in a casserole.
