Mexicana Chicken

Mexicana Chicken-TWA

Ingredients:

Yield: 6

Chicken 6 ea. 5 oz half breasts, boneless, skin-on

Procedure:

1. Place the breasts on a cutting board skinside down. Remove the thin, loose strip called the filet. Set aside for further use.

2. Make two shallow incisions lenghtwise on each breast from the center toward the edges of the breast. Fold out the two resulting flaps.

3. Place each breast between two sheets of waxed paper and pound carefully with a meat hammer until thin. Also pound the filets.

4. Place equal amounts of cheese filling (see below) one ach breast. Cover with the filet and fold the side flaps over. Turn the breasts around and smooth skin. They are now ready for baking.

5. Brush chicken with melted butter and sprinkle with salt and pepper. Bake at 475 F for 15 minutes. Reduce heat to 400 F and bake for another 10-15 minutes or until done. While cooking, baste the breasts with the drippings using a basting brush. When done, dissolve the drippings with 2 tbsp. of water, strain and add to the sauce (see below).

6. Place on serving platter and cover partially with sauce. Serve balance of sauce in sauce boat.

Cheese filling
Yield: 1 cup
1/2 cup pasturized, processed Swiss cheese, shredded, tightly packed
1/2 cup Monterey Jack cheese, shredded, tightly packed
1 tbsp. corn starch
1/2 cup milk
1 tbsp. chopped green chilis
1 tbsp. chopped pimentos
1/2 tsp. cumin powder
1/2 tsp. salt
6 drops tobasco sauce
1/4 cup corn chips, plain, crushed coarsley
1 tsp. chopped cilantro

Procedure:
1. Blend the cornstarch into the shredded cheese.

2. Heat the milk to the boiling point. Then add the cheese mixture and over very low heat, cook
until the cheese is melted and the mixture is quite thick.

3. Blend in the chilis, pimentos, salt and tabasco sauce and finally, the crushed corn chips and the cilantro.

4. Remove mixture from teh po, cover lightly and cool.

Avocado sauce:
Yield: 2 cups
2 tbsp. butter
2 tbsp. finely diced onions
1/2 tsp. minced garlic
3 tbsp. all purpose flour
1 cup scalded milk
1/4 cup sour cream
1/2 cup coarsley chopped tomatillos
1/2 cup peeled, seeded and chopped tomatoes
1 tbsp. chopped green chilis
1/2 tsp. cumin powder
1/8 tsp. black pepper
1 tsp. salt
1/2 tsp. sugar
1/2 cup mashed avocado
1 tsp. lemon juice

Procedure:

1. Heat butter in sauce pan until foam subsides, but do no let brown. Add onions and saute until they are glossy. Then add garlic and continued cooking for another minute. Mix in the flour; cook over low heat until it bulles, but do not let brown.

2. Add milk, stir until smooth, bring to a boil and simmer for 10 minutes. Stir to prevent
scorching.

3. Whip the sour cream until smooth. Blend in the tomatillos, tomatoes, chilis, cumin powder, black pepper, salt and sugar. To this mixture add a few spoonfulls of the drippings (see above). Mix well and add to the pot.

4. Mash the avocado and immediately blend in the lemon juice to prevent browning. Mix into the sauce and return just to the boiling point but do not let cook any longer.




			Mexicana Chicken-TWA Ingredients: Yield: 6 Chicken 6 ea. 5 oz half breasts, boneless, skin-on Procedure: 1. Place the breasts on a cutting board skinside down. Remove the thin, loose strip called the filet. Set aside for further use. 2. Make two shallow incisions lenghtwise on each breast from the center toward the edges of the breast. Fold out the two resulting flaps. 3. Place each breast between two sheets of waxed paper and pound carefully with a meat hammer until thin. Also pound the filets. 4. Place equal amounts of cheese filling (see below) one ach breast. Cover with the filet and fold the side flaps over. Turn the breasts around and smooth skin. They are now ready for baking. 5. Brush chicken with melted butter and sprinkle with salt and pepper. Bake at 475 F for 15 minutes. Reduce heat to 400 F and bake for another 10-15 minutes or until done. While cooking, baste the breasts with the drippings using a basting brush. When done, dissolve the drippings with 2 tbsp. of water, strain and add to the sauce (see below). 6. Place on serving platter and cover partially with sauce. Serve balance of sauce in sauce boat. Cheese filling Yield: 1 cup 1/2 cup pasturized, processed Swiss cheese, shredded, tightly packed 1/2 cup Monterey Jack cheese, shredded, tightly packed 1 tbsp. corn starch 1/2 cup milk 1 tbsp. chopped green chilis 1 tbsp. chopped pimentos 1/2 tsp. cumin powder 1/2 tsp. salt 6 drops tobasco sauce 1/4 cup corn chips, plain, crushed coarsley 1 tsp. chopped cilantro Procedure: 1. Blend the cornstarch into the shredded cheese. 2. Heat the milk to the boiling point. Then add the cheese mixture and over very low heat, cook until the cheese is melted and the mixture is quite thick. 3. Blend in the chilis, pimentos, salt and tabasco sauce and finally, the crushed corn chips and the cilantro. 4. Remove mixture from teh po, cover lightly and cool. Avocado sauce: Yield: 2 cups 2 tbsp. butter 2 tbsp. finely diced onions 1/2 tsp. minced garlic 3 tbsp. all purpose flour 1 cup scalded milk 1/4 cup sour cream 1/2 cup coarsley chopped tomatillos 1/2 cup peeled, seeded and chopped tomatoes 1 tbsp. chopped green chilis 1/2 tsp. cumin powder 1/8 tsp. black pepper 1 tsp. salt 1/2 tsp. sugar 1/2 cup mashed avocado 1 tsp. lemon juice Procedure: 1. Heat butter in sauce pan until foam subsides, but do no let brown. Add onions and saute until they are glossy. Then add garlic and continued cooking for another minute. Mix in the flour; cook over low heat until it bulles, but do not let brown. 2. Add milk, stir until smooth, bring to a boil and simmer for 10 minutes. Stir to prevent scorching. 3. Whip the sour cream until smooth. Blend in the tomatillos, tomatoes, chilis, cumin powder, black pepper, salt and sugar. To this mixture add a few spoonfulls of the drippings (see above). Mix well and add to the pot. 4. Mash the avocado and immediately blend in the lemon juice to prevent browning. Mix into the sauce and return just to the boiling point but do not let cook any longer.