CHICKEN BREASTS WITH ROASTED TOMATILLO-AVOCADO SALSA
Adapted from a recipe by Chef Richard Sandoval, Maya Restaurant, New York City
INGREDIENTS QUANTITY
Lime juice 3 tablespoons
Chopped red onion 3 tablespoons
Southwest seasoning 4 teaspoons
Finely chopped garlic 1 tablespoon
Salt To taste
Hot sauce To taste
Boneless, skinless chicken breast halves 4 large (about 2 pounds)
Bacon, cooked crisp, crumbled 9 slices
Chopped green bell pepper 1-1/2 cups
Seeded, chopped tomato 1-1/2 cups
Fresh corn kernels 1-1/2 cups
Chopped fresh cilantro 3 tablespoons
Blue cheese dressing 3/4 cup
Flour tortillas 12 (10-inch)
Ripe Mexican Hass avocados 3 (about 1-1/2 pounds)

  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.
  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 _ 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 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 plate: 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