This is a print preview of "Tequila Chicken with Plantain Croutons" recipe.

Tequila Chicken with Plantain Croutons Recipe
by The Gourmet Girl

Tequila Chicken with Plantain Croutons

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.

Rating: 3.3/5
Avg. 3.3/5 2 votes
Prep time: Mexico Mexican
Cook time: Servings: 2 Servings

Goes Well With: Fresh Fruit

Wine and Drink Pairings: Tequila, Lemonade, Sangria

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

  1. Preheat oven to 375 degrees F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.