OUR FAVORITE RECIPES! MORE FOR TWO
Lime-Cilantro Chicken with Polenta and Plantains
Difficulty: Medium
Prep Time: 45 minutes
Cook Time:
Servings: 2
Ingredients:
2 Boneless Chicken Breasts
Juice from about 4-6 fresh limes
Salt, Pepper & Olive Oil
Cilantro
Instant polenta
Heavy cream
Monterey Jack cheese (shredded)
2 Fresh Jalapenos (finely diced)
Tomato (finely diced)
White onion (finely diced)
Green Pepper (finely diced)
Avocado
2 whole fresh plantains
Preparation:
Pre-heat the oven to around 325°. Squeeze the juice from the limes - it makes it easier if you roll them around a bit to soften them before you cut them in half and hand squeeze them. Place most of it in the baking dish you will be putting the chicken in - the closer to the size of the chicken the better - you want the juice to be all around the chicken. I stab the chicken breasts a bit with a fork so that the lime juice gets throughout. Place the chicken in the "lime bath", cover and put in the fridge for 30 minutes.
Peel the plantain and slice it in "chips". On a large cookie sheet that has been drizzled with olive oil, place the chips individually and salt and pepper them. Place in the oven to bake. Flip them a couple if times until they change bright yellow and are hot.
Prepare the instant polenta according to the directions on the carton but instead of using water, replace it with the cream. It only takes a few minutes - once it is complete, reduce the heat to warm and add the cheese and one jalapeno (or to taste).
Mix together the jalapeno, onion, tomato, cilantro to taste and remaining lime juice to make the Pico de Gallo...Place the polenta on the plate first then place the chicken on top. Top the chicken with the Pico de Gallo (a copious amount) then top that with a few slices of avocado and a sprig of cilantro. Scatter the plantain chips on the plate.
¡Buen provecho!
RECIPE COURTESY OF ERIN DAOUST, SENIOR CATERING MANAGER, WYNDHAM HOTEL, CHICAGO
CATHY MALLERS & DEAN'S TEAM CHICAGO
