Chicken Un ”Tostada” with Pico de Gallo
The tostada shell is replaced with a piece of chicken that's been pounded to a thin cutlet. Then it's topped with a kickin’ bean dip, a fresh pico de gallo and a little cheese!
1 lime, juiced
4 tablespoons olive oil
1 teaspoon
oregano 1 teaspoon
Frontier Salt-Free Onion & Herb Seasoning 1 tablespoon olive oil
1/2 red onion, diced
1 jalapeno, seeded and diced
1/2 teaspoon
cumin, ground 1/2 teaspoon
paprika, ground 1/2 teaspoon
cayenne, ground 1/2 teaspoon
garlic granules 1 vegetarian refried beans
1/2 cup water
6 roma tomatoes, seeded, diced
1/2 red onion, diced
1/2 jalapeno, seeded and minced
1 lime, juiced
2 tablespoons
cilantro 2 tablespoons
garlic minced 1/4 teaspoon
garlic granules 1/2 teaspoon
cumin, ground 1/4 teaspoon
black pepper, coarse ground 1/4 teaspoon
sea salt (OPTIONAL)
4 (6 ounce) boneless, skinless chicken breast
1 cup Monterey Jack Cheese, shredded
Butterfly chicken breasts and then pound out the chicken to be approximately 1/8- to ¼-inch thick. Set aside.
In a shallow baking dish mix together the marinade ingredients (lime juice, oil, oregano and Onion & Herb Seasoning) and stir well. Add the thin pieces of chicken to this mixture and let marinate for 15 minutes (mixture is very acidic, so do not over marinate).
To make the bean dip, heat oil in a 2-quart pot. Sauté onion, jalapeno and spices in the pan until soft. Then combine mixture with refried beans and water, and purée until smooth in a food processor. Return to the stove and cook for 2 to 3 minutes to thicken and combine flavors.
To make Pico de Gallo, combine tomatoes, onion, jalapeno, lime juice, cilantro, garlic, cumin, black pepper, and salt (if using) in a medium-sized bowl and toss until mixed. Set aside.
In a skillet, cook chicken with marinade until chicken is cooked thoroughly (about 3 minutes per side).
Place cooked chicken on plate, add bean dip, cheese and Pico de Gallo and serve hot.
Top with jalapeno or pickled jalapeno.
To deliver the crunch of a typical tostada, add a handful of your favorite tortilla chips or strips.
Add avocado or other favorite vegetables for even more flavor!
Pico could be made ahead of time for more intense flavor.
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As prepared, each serving contains 300 calories, 16g total fat, 65mg cholesterol, 420mg sodium, 14g total carbohydrate and 26g protein.
