Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Tortilla-crusted Chicken With Mango Vinegar
Famous Authors (View All Authors)
Poultry - Tortilla-crusted Chicken With Mango Vinegar Post by :DonPaul Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1873

Click below to download : Poultry - Tortilla-crusted Chicken With Mango Vinegar (Format : PDF)

Poultry - Tortilla-crusted Chicken With Mango Vinegar

2 tsp. minced shallots
1 cup broken-up tortilla chips
1 Tbs. paprika
1 Tbs. chili powder
1/2 cup white bread crumbs
1/2 cup all-purpose flour
1 tsp. minced jalapeño
2 tsp. coarse salt (only if using bland, unseasoned tortilla chips)
Four (3-oz.) boneless, skinless chicken breasts
1/2 cup buttermilk
3 Tbs. canola oil
Salt and pepper to taste
Mango Vinegar (recipe below)
Papaya Salsa (recipe below)

Preheat oven to 350.

Blend shallots, tortilla chips, paprika, chili powder, white bread crumbs, flour, minced jalapeño and salt (if needed) in a food processor until it resembles a cornmeal texture. Put in a separate bowl and set aside.

Lightly season chicken breast on both sides with salt and pepper.

Pour buttermilk into a shallow bowl or pie tin.

Dip chicken in buttermilk, then coat in crust mixture, evenly on both sides.

Place chicken into a heated sauté pan with canola oil, and sauté until golden brown on both sides and almost cooked through.

Place chicken on a baking sheet, and bake for three to four minutes or until cooked through.

Mango Vinegar

1 cup diced mango
1/2 cup champagne vinegar
1/4 tsp. vanilla extract
1/4 cup orange juice
1/2 cup sugar
1 tsp. salt

Combine all ingredients in a pot and bring to a boil. Transfer mixture to a blender and purée until smooth.

Vinegar can be served hot or cold, but room temperature is recommended for best results.

"Puddle" mango vinegar on both sides of chicken, and top with a drizzle of sour cream-and-tequila mix (combine two ingredients until taste is satisfactory to you).

Papaya Salsa

1 tsp. minced jalapeño
1 minced red bell pepper
1 diced papaya
1 Tbs. chopped scallions
2 tsp. lime juice
1 tsp. salt or to taste

Place vegetables in a bowl. Add lime juice and salt, toss mixture and chill.

Serve atop Tortilla-Crusted Chicken.

Yield: 4 servings
If you like this book please share to your friends :

Poultry - Chicken -  Vanuatu Laplap Poultry - Chicken - Vanuatu Laplap

Poultry - Chicken -  Vanuatu Laplap
Serves 6-8 1 small Chicken 6-8 cups Yam (grated) 3-4 Tomatoes 1 medium Onion 1 bundle Bele 1/4 Pumpkin 3 cups Coconut Cream Salt to taste Prepare banana leaves for wrapping food in, about 4-6 good leaves. Wash all vegetables well under running water. Slice onion, cut tomatoes into quarters and pumpkin into' good sized serving pieces. Clean chicken and cut into serving pieces allowing 1-2 pieces per serve. Arrange banana leaves neatly on a flat surface. Arrange in two or three layers, bele, grated yam, chicken and vegetables. Sprinkle each layer with salt and a spoon of coconut cream .

Poultry - Chicken -  Top Ramen With Chicken And Broccoli Poultry - Chicken - Top Ramen With Chicken And Broccoli

Poultry - Chicken -  Top Ramen With Chicken And Broccoli
2 cups water 1 package Chicken Top Ramen 1 Chicken bouillon cube 1/2 package frozen chopped broccoli 1 boneless, skinless chicken breast, cubed. Bring the water, top ramen seasoning packet and bouillon cube to a boil. Add the frozen broccoli and bring to a boil again. Add the cubed chicken, and boil until done (about 5 minutes). Add the ramen noodles, cook until done.