| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains, Dairy |
French |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole chicken breast; boned and skinned |
| 2 |
|
Grapefruits (1 1/2 cups); juice of |
| 1 |
|
Orange (1/2 cup); juice of |
| 2 |
tb |
Olive oil |
| 2 |
|
Bay leaf |
| 1/4 |
|
Red bell pepper; fine julienne |
| 1 |
sm |
Jalapeno chili; finely chopped |
| 2 |
sm |
Poblano chilies; thin strips |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Serrano chili; chopped |
| 1/4 |
c |
Cilantro; roughly chopped |
| 1 |
md |
Onion; sliced |
| 7 |
|
Prickly pear cactus pads or green beans thorns removed |
| 1 |
sm |
Red bell pepper; fine julienne |
| 2 |
tb |
Butter; clarified |
| 2 |
c |
Heavy cream |
|
|
Salt and pepper to taste |
| 1 |
|
Clove garlic; mashed |
| 1 |
|
Shallot; minced |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
MARINADE
VEGETABLE GARNISH
submitted by: tpogue@ids2.idsonline.com
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.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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