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Mexican Chicken Parmesan And Guacamole

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Jaret Reddick, Gary Wiseman, and Erik Chandler from the band Bowling for Soup join Lisa Bouchelle and Chef Tony Clark to showcase their original recipes for Mexican Chicken Parmesan and guacamole.
Ingredients
  Olive oil 1 Teaspoon
For the tomato and jalapeno sauce
  Roma tomatoes 4 Medium
  Jalapeno peppers 4 Large
  Cilantro 1 Cup (16 tbs)
  Red onion 1 Large
  Lemon juice 1 Tablespoon
  Cumin 1 Teaspoon
  Salt 1 Teaspoon (to taste)
For preparing the chicken
  Chicken breast 2 Medium
  Garlic 4 Medium
  Oregano 1 Tablespoon
  White pepper 1 Teaspoon
For taco chips
  Taco shells 20 Medium
  Oil 4 Cup (64 tbs) (for deep frying)
For the guacamole
  Avocado 6 Medium
  Red onion 1 Large, finely chopped
  Feta cheese 1 Cup (16 tbs)
  Cherry tomatoes 1 Cup (16 tbs)
Directions

MAKING
To make the Chicken Parmesan:
1. In a pan roast the tomatoes and jalapeno peppers and pulse in a blender until smooth along with cilantro, red onion, lemon, cumin and salt.
2. Butterfly the chicken breast, season with salt and pepper
3. Heat olive oil in a pan and saute the chicken pieces in it until brown flipping on each side.
4. Remove from the pan and spread on a foil lined tray.
5. Top with the blended tomato and jalapeno sauce and provolone cheese slice pieces when hot.
To make the guacamole:
6. Cut open the avocados, pit them and scoop out the flesh.
7. Add into a bowl and mash with a fork or a spoon.
8. Add the cherry tomatoes, red onion finely chopped, feta cheese, cilantro and roma tomatoes.

SERVING
9. On a serving plate spread the chicken pieces.
10. In another serving dish spread the guacamole and stick the taco chips at the edge.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken Breast
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
8

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