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Home > Recipes
Recipes from Pilgrim's Kitchen
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Cha-Cha Chicken
2007 National Chicken Cooking Contest Finalist
Lori Fraleym, Spanish Fort, AL
Ingredients:
- 6 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
- 1 small white onion
- 1 tablespoon fresh cilantro
- 2 teaspoons fresh lime juice
- 2 cloves garlic
- 1 teaspoon kosher salt, divided
- 1 large tomato, seeded and chopped
- 1//2 cup drained canned corn kernels
- 1/2 cup canned black beans, rinsed and drained
- 2 cups plus 2 tablespoons cornbread stuffing (dried crumbs), divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
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- 1-1/2 cups chicken broth
- 1/2 teaspoon pepper
- lime slices
- cilantro sprigs
- chives
1/2 cup Tequila Lime Mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon chopped chives
- 1 tablespoon tequila
- 1/2 teaspoon lime zest
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions:
In food processor, place onion, cilantro, lime juice, garlic and 1/2 teaspoon salt; pulse until onion is chopped (not
minced). In medium bowl, mix together tomato, corn and black beans. Add onion mixture; stir and set aside. In large bowl, place 2 cups stuffing, chili powder and cumin; mix well. Add 2 cups tomato-bean mixture, stirring gently to mix well. (Reserve remaining tomato-bean mixture for garnish). Stir in chicken broth. Place chicken on flat surface and sprinkle with 1/2 teaspoon salt and pepper. Place 2 tablespoons stuffing mixture on each piece. Roll chicken breast around stuffing mixture and arrange, seam side down, in 9x13 glass baking dish. Spoon Tequila Lime Mayonnaise over top and sprinkle with remaining 2 tablespoons cornbread stuffing. Place in 375 degree F. oven and bake about 35 minutes. Spoon leftover stuffing mixture into small casserole dish and bake 20 minutes. Down center of serving platter, spoon reserved tomato-bean mixture. Arrange chicken on each side and garnish with lime slices, cilantro and chives. Serve stuffing on side.
Makes 6 servings.
Tequila Lime Mayonnaise
In glass bowl, mix together 1/2 cup mayonnaise, 1 tablespoon chopped chives, 1 tablespoon tequila, 1/2 teaspoon lime zest; 1/4 teaspoon salt and 1/8 teaspoon pepper.
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