2crunch corn tortilla shellsprocess to a fine powder in the food processor
Cilantro Lime Crema
½cupsour cream
1limejuice
1tsphoney
1scallionchopped
½cupcilantrochopped
Avocado Tomato Salad
20grape tomatoescut in half
½cupcilantrochopped
2scallionschopped
1tbspolive oil
salt & pepperto taste
½avocadodiced
1limejuice
Instructions
Stuffed Chicken
Heat he oven to 450 degrees.
Prepare the poblano peppers by cooking directly over the flame of your cooktop. Use tongs to rotate the pepper often until the entire pepper is charred. If you don’t have a gas range, you can do this on your broiler. Put the peppers on a baking sheet, and place under the broiler on high. Check every couple of minutes and rotate with tongs so until the entire pepper is charred.
Place charred peppers in a bowl and cover with plastic wrap (this will allow steam to make the skins easier to peel off.) Once the poblanos have cooled a bit, remove the skin by rubbing with your fingers — you don’t have to be perfect about it. I think a little char adds a bit of extra flavor. Also remove the stem and seeds. I like to rinse under running water to get all of the seeds out.
Prepare the chicken by pounding with a meat mallet. To do this, place a large piece of plastic wrap over your chicken breast. Pound the chicken out until it’s doubled to tripled in surface area and about 1/4 inch thick. Pound out your second chicken breast. Don’t worry too much if there are a couple of holes in the chicken. The pepper will help create a barrier between the chicken and cheese.
To build each stuffed chicken breast, place a roasted pepper on top of one of your chicken breasts. You might need to trim it so it fits. Sprinkle the cheese in the middle and the scallions. Roll the chicken up and tuck in the ends. Do the same with the second chicken breast.
Create a breading station. I use cake pans. Fill one with the flour and spices. Fill a second with the egg — beat it until it’s scrambled well. Fill the third pan with the tortilla dust.Coat the chicken in the flour mixture. Then coat in egg. And finally coat with tortilla dust.
Place each roll on a greased cookie sheet and bake for 20 minutes — or until the internal temperature reaches 165 degrees.
Cilantro Lime Crema
Mix the sour cream, lime juice, honey, scallion, and cilantro in a small bowl. Stir until well combined.
Avocado Tomato Salad
Toss the tomatoes, cilantro, scallions, olive oil, and a pinch of salt and pepper in a bowl. Mix well. Add the avocado and lime juice (so that it coats the avocado to help keep it from turning brown.) Gently fold into the avocado.
Serve
To serve the chicken, I put a dollop of cream on the plate, then the chicken, and then topped with the avocado salad.