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!

Chicken Marinade
1  lime, juiced
4 tablespoons olive oil
1 teaspoon Frontier Organic Oregano
1 teaspoon Frontier Salt-Free Onion & Herb Seasoning
Kickin’ Bean Dip
1 tablespoon olive oil
1/2  red onion, diced
1  jalapeno, seeded and diced
1/2 teaspoon Frontier Organic Cumin
1/2 teaspoon Frontier Organic Paprika
1/2 teaspoon Frontier Organic Cayenne
1/2 teaspoon Frontier Organic Garlic Granules
1  vegetarian refried beans
1/2 cup water
Pico de Gallo
6  roma tomatoes, seeded, diced
1/2  red onion, diced
1/2  jalapeno, seeded and minced
1  lime, juiced
2 tablespoons Frontier Organic Cilantro
2 tablespoons minced garlic
1/4 teaspoon garlic granules
1/2 teaspoon Frontier Organic Cumin
1/4 teaspoon Frontier Organic Black Pepper
1/4 teaspoon Frontier Sea Salt (optional)
Additional Ingredients
4  (6-ounce) boneless, skinless chicken breast
1 cup Monterey Jack cheese, shredded
1. Butterfly chicken breasts and then pound out the chicken to be approximately 1/8- to ¼-inch thick. Set aside.
2. 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).
3. 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.
4. 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.
5. In a skillet, cook chicken with marinade until chicken is cooked thoroughly (about 3 minutes per side).
6. Place cooked chicken on plate, add bean dip, cheese and Pico de Gallo and serve hot.

Ease of Preparation: Moderate

Preparation Time: 15-20 min

Cook Time: 10 min

Servings: 8

Recipe By: Test Kitchen

Chef Suggestions
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.
Nutrition Facts
As prepared, each serving contains 300 calories, 16g total fat, 65mg cholesterol, 420mg sodium, 14g total carbohydrate and 26g protein.