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Chicken Breasts
with Roasted Tomatillo-Avocado Salsa |
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| Adapted from a recipe by Chef Richard
Sandoval, Maya Restaurant, New York City
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| INGREDIENTS |
QUANTITY |
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| Tomatillos, peeled, cored |
3 pounds |
| Onions, quartered |
1 pound |
| Jalapeño peppers, seeded |
7 ounces (about 6 whole) |
| Chopped fresh cilantro |
1/2 ounce (1/3 cup) |
| Olive or vegetable oil |
As needed |
| Salt |
As needed |
| Ground black pepper |
As needed |
| Tomatoes, in 1/4-inch dice |
1-1/2 pounds |
| Onion, finely chopped |
8 ounces |
| Chicken broth |
2 cups |
| Fideos (dried angel hair pasta) |
8 ounces |
Boneless, skinless chicken breast
halves (5 to 6 ounces each) |
12 |
| Gouda cheese, coarsely shredded |
4 ounces |
Ripe Mexican avocados, pitted,
peeled and diced |
1 pound |
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| 1 |
Preheat oven to 450°F.
In a roasting pan, combine tomatillos, onion
quarters and jalapeños; lightly coat
with oil; roast until tomatillos are browned
and vegetables are tender, about 45 minutes.
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| 2 |
Drain tomatillo mixture,
reserving the juices, and transfer to a food
processor container. Process, adding reserved
liquid as necessary, to make a slightly chunky
sauce. Add the cilantro, 3 tablespoons oil,
1 tablespoon salt and 1/4 teaspoon black pepper;
process until blended. Set aside. |
| 3 |
Break fideos into large
pieces (do not take nests apart). Over medium-high
heat, heat enough oil to cover the bottom of
a large ovenproof skillet. Sauté fideos
just until golden, about 1 minute. To skillet,
add |
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tomatoes, onion, 1 tablespoon
salt , 1 teaspoon black pepper and chicken broth;
toss well. Cover skillet tightly; bake until
pasta is tender, 12 to 15 minutes. |
| 4 |
Season chicken breasts
with salt and black pepper. In a skillet, over
medium-high heat, heat enough oil to cover the
bottom. Add chicken; cook, turning once, until
cooked through, about 7 minutes. Cut in thick
slices. |
| 5 |
To
serve: Heat reserved tomatillo mixture
until warm; stir in 1/3 of diced avocado. Stir
Gouda cheese into hot fideos. In the center
of 12 dinner plates, mound fideos, dividing
equally. Fan chicken breast slices around fideos.
Spoon Tomatillo-Avocado Salsa around chicken;
scatter the remaining diced avocado over salsa.
If desired, garnish with baby greens.
YIELD: 12 portions |
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