Wednesday, November 24, 2010

Chicken Filet Monterey with Pequin Chayote

The flavors of this recipe will send you over the top! 
     Chicken Monterey was popular in the 1980's.  There were more bad preparations of this dish in restaurants than good ones.  Chicken Monterey has great appeal when it is cooked correctly. 
     Recipe:  Butterfly cut a chicken breast so that it cooks evenly and quickly. 
     Dredge the chicken breast in flour. 
     Saute the chicken in blended olive oil over medium heat. 
     Add a chopped garlic clove.
     Add sea salt and black pepper.
     Add a few each of:  julienne sliced red bell pepper strips, julienne sliced yellow bell pepper strips and julienne sliced onion.
     Flip the chicken so both sides cook to a very light golden color. 
     Saute the vegetables lightly till they are al dente. 
     Add some dry white wine and let it simmer.  A thin sauce will form. 
     Take the pan off of the heat. 
     Arrange the onions and pepper strips on top of the chicken in the pan. 
     Place some grated Monterey Jack Cheese on top of the chicken and pepper strips. 
     Sprinkle some black olive slices and sliced green onion on top of the cheese on the chicken. 
     Carefully place the pan with the chicken and toppings in a 350 degree oven. 
     Bake for a few minutes till the cheese softens.  (Do not brown the cheese!) 
     Set the chicken on a plate with a spatula. 
     Spoon a little of the sauce in the pan around the chicken.  
     Pequin Chayote Recipe:  Cut a chayote squash in half.  Cut the chayote half into long, thin slices.  Boil the slices in a little bit of water. 
     Add a few whole dried pequin chile peppers to the boiling chayote.  (Pequin peppers are small but are very hot!  The flavor of pequin is like no other pepper.) 
     When the chayote are cooked al dente, drain off the water and retain the pequin peppers. 
     Add a small splash of olive oil and a few large diced fresh tomato pieces to the chayote slices in the pan. 
     Saute till the tomatoes get soft. 
     Add sea salt, white pepper, a pinch of coriander and a pinch of cumin. 
     Add a splash of water to stew the chayote and tomato together.  Reduce the liquid a little bit. 
     Arrange the chayote slices and the stewed tomatoes with the pequin peppers on the plate.  
     The Pequin Chayote is a perfect light vegetable to accompany Chicken Monterey.  You will get an endorphin rush every time you bite into a pequin chile!  Chayote is a very bland squash on its own but it does take on flavor from what it is cooked with.  The red and yellow bell peppers are a "step up" from the green bell peppers that are commonly used to make Chicken Monterey.  The simple flavors of Chicken Monterey are so yummy!  ...  Shawna

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