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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This is a recipe I created for a cooking competition I participated in. Ingredients:
1/4 cup olive oil |
2 -4 jalapenos, diced |
1 cup red onion, diced |
1 cup yellow onion, diced |
6 tablespoons cilantro, minced |
6 tablespoons parsley, minced |
3 tablespoons fresh oregano, minced |
1/8 cup garlic, minced |
salt and pepper, to taste |
1/4 cup olive oil |
2 skinless chicken breasts, rinsed |
salt and pepper, to taste |
1 cup chicken stock |
6 tablespoons all-purpose flour |
Directions:
1. Topping: In a large pan, heat olive oil.
2. Dice jalapenos and onions.
3. Mince cilantro, parsley, oregano, and garlic.
4. Add to hot oil.
5. Saute until softened.
6. Add salt and pepper, to taste.
7. Transfer to a smaller pan to continue cooking.
8. Chicken: Add additional oil to pan.
9. Rinse chicken thoroughly, pat dry, and place in hot oil.
10. Add salt and pepper, to taste, on both sides.
11. Brown on both sides until internal temperature is 165F or above.
12. Slurry: Drain oil from pan.
13. Add chicken stock and use wooden spoon to loosen bits from the bottom of the pan.
14. Add flour and stir in until thickened.
15. Strain slurry through a sieve to catch all large bits.
16. Serving suggestion: Slice each chicken breast in 1 slices.
17. Slice large avocado in half lengthwise and remove the pit.
18. Place avocado next to chicken and fill hole where pit was with slurry.
19. Slice roma tomatoes in half and place between chicken and avocado.
20. Season tomatoes with salt.
21. Spoon topping over each chicken breast.
22. Spoon slurry over each chicken breast and from the top of the chicken breast around the plate to the bottom of the chicken breast.
23. Place two sprigs of parsley next to each chicken breast.
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