Tequila Chicken with Plantain Croutons Recipe
The plantain croutons and tortilla bowl give this light salad just enough crunch to keep you 'happy.' A nice alternative recipe for Cinqo de Mayo.
Ingredients
- 1 whole chicken breast
- ¼ c tequila
- 1 tsp lime juice
- pinch of salt and pepper
- 1 banana (plantain variety)
- 1 tsp spice rub*
- 1 T Olive or Grapeseed oil
- 1 T butter
- 12 baby patty pan squash
- salt
- pepper
- 4 sun-dried tomato tortillas
- 1 c Bib, Buttercup or Iceberg lettuce, shredded
- ¼ c pineapple, julienned
- ¼ c jicama julienned
- 1 medium tomato, cubed
- Fresh cilantro leaves
- Spice Rub
- 4 T paprika
- 1 T ground cumin
- 1 T ground coriander
- 1 T cayenne
- 2 T gound black pepper
- 3 T garlic powder
- 1 T onion powder
- 3 T Kosher salt
- 1 1/4 T dried oregano
- 1 1/4 T dried thyme
- Mix all spice rub ingredients together until well blended. This rub has a wide variety of uses and can be stored in a sealed container for several months.
Directions
- Preheat oven to 375 degrees F
- Cut chicken breast in half, then filet each half, creating 4 smaller medallions. Cut chicken into 1/4 inch strips. In a small bowl, whisk tequila, lime juice, salt and pepper. Pour mixture over chicken and cover. Allow to marinate in the refrigerator for at least 1 hour.
- While the chicken is marinating, prepare the banana croutons. Make sure to use a banana that is not too ripe or it will get mushy. Cut the banana into 1/8-1/4 inch cubes then place the cubes into a plastic container and cover with 2 T of the rub. Place lid on the container and shake until cubes are completely coated. Lightly spray a cookie sheet with non stick spray, then evenly distruibute cubes onto the sheet and bake for 10-15 minutes or until crunchy. (Watch carefully as they will burn if left unchecked , due to the sugars in the banana.) Remove from oven and let cool completely.
- Using a tortilla that is room temperature, place it in a large microwave safe ramekin, gently pushing down in the center. Place a smaller ramekin in the center of the tortilla and microwave on high for 1 minute. Allow to cool for 30 seconds then remove from ramekin and set aside.
- Remove the chicken from the refrigerator. Heat the oil and butter in a large saute pan over medium heat. Add chicken, the squash and saute until completely cooked. Add salt and pepper to taste.
- Place the tortilla on a plate. Mix lettuce and jicama together and place 1/2 cup into tortilla. Place 1 cup of chicken mixture on top of the lettuce mixture. Add cubed tomatoes, top with croutons and Cilantro leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 2 servings | |
| Calories 320 | |
| Calories from Fat 108 | 34% |
| Total Fat 12.12g | 15% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.08g | |
| Cholesterol 50mg | 17% |
| Sodium 3634mg | 151% |
| Potassium 684mg | 20% |
| Total Carbs 22.4g | 6% |
| Dietary Fiber 5.9g | 20% |
| Sugars 9.48g | 6% |
| Protein 17.61g | 28% |
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Reviews
November 16, 2011
Love Tequila in any form but with chicken and plantain the whole package is very tempting.... your dish looks beautiful!
