Tortilla-Crusted Chicken with Mango Vinegar

Posted by: abba 08-27-99 11:39 AM

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

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