Caliente
Fiesta Chicken
- 4 boneless, skinless chicken
breast halves
1 tablespoon original blend salt-free herb and spice seasoning,
divided
4 (7 to 8-inch) flour tortillas
1 1/3 cup shredded reduced fat Monterey Jack cheese
1 (4-ounce) can diced green chilies, drained
1 tablespoon minced green onion, white and green parts included
1 tablespoon extra virgin olive oil
Caliente Fiesta Sauce (recipe follows)
1/2 cup chopped fresh cilantro
Avocado Butter (recipe follows)
Cilantro sprigs
White parts of green onion, cut into flowers
- Place chicken between
two pieces of plastic wrap and gently pound to 1/4-inch thickness.
- Arrange tortillas on large
baking sheet.
- In medium bowl, mix together
cheese, chilies and onion. Divide mixture and spread on tortillas.
Bake in 350° F. oven about 10 minutes or until bubbly and
light brown around edges.
- In large nonstick frypan,
place oil and heat to medium high temperature. Add chicken; sprinkle
with 1/2 of herb seasoning and cook about 3 minutes or until
brown. Turn and sprinkle remaining herb seasoning on chicken;
cook an additional 3 minutes or until brown and fork can be inserted
in chicken with ease.
- Place 1 piece of chicken
on each tortilla.
- In same frypan, place
Caliente Fiesta Sauce and heat through. Spoon 1/4 of Caliente
Fiesta Sauce over center of each chicken breast and sprinkle
with cilantro. Pipe or spoon Avocado Butter in the center of
sauce. Garnish each with cilantro sprigs and onion flowers.
Makes 4 servings.
Caliente Fiesta Sauce:
In food processor or blender container, place 1/2 cup drained
bottle red peppers and 2 tablespoons mild bottled red taco sauce.
Process until pureed. Pour into small bowl and stir in 2 teaspoons
extra virgin olive oil.
Avocado Butter:
In small bowl, mash 1 small seeded and peeled ripe avocado. Add
1 teaspoon lemon juice. Spoon mixture into pastry bag with large
star tip or cover bowl with plastic wrap and drop by spoonfuls
at serving time.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
