Chicken breast pueblo

Yield: 4 Servings

Measure Ingredient
4 \N Whole chicken breast; boned and skinned
2 \N Grapefruits (1 1/2 cups); juice of
1 \N Orange (1/2 cup); juice of
2 tablespoons Olive oil
2 \N Bay leaf
¼ \N Red bell pepper; fine julienne
1 small Jalapeno chili; finely chopped
2 smalls Poblano chilies; thin strips
1 \N Clove garlic; minced
1 \N Serrano chili; chopped
¼ cup Cilantro; roughly chopped
1 medium Onion; sliced
7 \N Prickly pear cactus pads or green beans thorns removed
1 small Red bell pepper; fine julienne
2 tablespoons Butter; clarified
2 cups Heavy cream
\N \N Salt and pepper to taste
1 \N Clove garlic; mashed
1 \N Shallot; minced
1 tablespoon Olive oil



submitted by: tpogue@...

Recipe By: La Paloma/Atlas, San Diego Remove any fat from the chicken breasts and pound them lightly to an even thickness with a meat pounder or the back of a heavy pot. Mix all the marinade ingredients together and add the chicken breasts. Marinate for at least 2 hours at room temperature or overnight in the refrigerator, covered with plastic wrap. Cut the cactus pads into a fine julienne resembling French-cut green beans and toss with the red bell pepper. Set Aside. Heat the butter in a saute pan or skillet and when hot, add the drained chicken breasts. Cook on both sides until goldne brown, and then add one-fourth of the cactus - red pepper mixture to the pan. Saute lightly, add the cream, and cook over high heat until the mixture is reduced by half and the chicken is cooked through, about 10 minutes. Season with salt and pepper to taste. Heat another skillet or a wok over high heat. Mash the garlic with the shallot and oil in a small bowl or mortor. Add salt and pepper and place the mixture in the skillet. Add the remaining cactus mixture and stir-fry until cooked but still crisp. To serve, place the chicken and sauce on plates and garnish with the stir-fried vegetables.

Recipe Archive - 8 July 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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