Pechuga Monterey
Nutrition
Calories: 758 kcalCarbohydrates: 49 gProtein: 54 gFat: 71 gSaturated Fat: 36 gCholesterol: 90 mgSodium: 876 mgFiber: 23 gSugar: 21 gVitamin A: 882.45 IUCalcium: 556 mgIron: 36 mg
Ingredients
- 1 whole large white onion thinly sliced
- 2 whole Garlic cloves peeled, chopped
- 1/4 cup olive oil
- 2 whole serrano chili roasted and peeled
- 1 small bunch cilantro stems
- 12 whole roma tomatoes
- 5 tablespoon olive oil or more if needed
- 6 cups fresh chopped spinach
- 1 pinch salt
- 1 pinch pepper
- 2 whole roma tomatoes diced
- 1 whole white onion diced
- 2 whole Garlic cloves finely minced
- 1/2 tsp cumin
- 1 whole jalapeno pepper stemmed seeded and diced
- 1 cup chicken stock
- 1 tbsp cornstarch
- 1 pinch salt
- 1 pinch pepper
- 4 whole boneless skinless chicken breast
- 2 teaspoon olive oil for brushing
- 1 pinch salt
- 1 pinch pepper
- 4 oz mild goat cheese
- 1 cup sour cream
- 1 ½ tablespoon milk
Instructions
- Simmer the onions and garlic in 2 - 3 tablespoons olive oil until translucent. Add serrano chiles, cilantro stems, and tomatoes and simmer until tomatoes break open and are very soft. Puree in a blender until smooth. Remove and strain. Season to taste with salt and pepper.
- Sauté the spinach in 1 - 2 tablespoons olive oil until wilted, about 3 - 4 minutes. Strain and reserve the liquid. Sauté the tomatoes, onion, and garlic in the remaining oil until the onion is soft and translucent. Add cumin, jalapeños, and reserved spinach liquid. Dissolve the cornstarch in chicken stock and stir into the mixture. Cook until thickened, about 2 - 3 minutes. Fold in the spinach and season with salt and pepper.
- Brush the chicken breasts with olive oil and season with salt and pepper. Grill on an outdoor grill, or sauté in equal amounts of butter and olive oil, in a large skillet, about 3 - 5 minutes per side.
- Put a large spoonful of the spinach mixture on top of each chicken breast. Top with goat cheese. Place under the broiler, about 8 inches from the element, to soften the cheese, about 1 minute.
- Serve the chicken atop Saffron Rice, in the center of the plate. Pool the rest of the plate with the warm Tomato Salsa. Dilute the sour cream with a little milk and drizzle over the entire dish.