I needed something pretty quick and delicious for lunch – and I didn’t want to fall back on a grilled ham and cheese – so I evaluated my OHI. After I made guacamole, I had some leftover cilantro, also some lime, and some chicken breast that I had portioned out for dinner tomorrow night. Many of the breasts were really thick and large (I realize how that looks. Pull your mind outta the gutter, kay?) so I cut them in half lengthwise or butterflied them depending on their size. I was planning on using Kraft Fresh Take. However after I cooked the chicken this way, I’m rethinking that, as this way is delicious and probably much healthier.
WHAT YOU NEED:
– A chicken breast tenderloin (probably about 3-4 oz)
– Lime juice
– Tortilla (whole wheat is best, or you can get the flavored kind- spinach or tomato)
– Shredded Cheese (I like Mexican or cheddar)
– Buffalo or Louisiana Hot Sauce (optional)
1. Salt the chicken.
2. In a ramekin or small soufflé dish, mix about a teaspoon lime juice with chopped cilantro.
3. Heat a grill pan over medium-high heat.
4. Using a pastry brush or your finger, ‘paint’ the cilantro/lime mix on the chicken. Pour the leftover lime juice over the chicken as well.
5. Put chicken onto grill pan. *You know the grill pan is hot enough when water flicked onto it sizzles!* Cook for approximately 5 minutes, then flip to other side and cook another 5-6 minutes. Using tongs, you may want to rotate the chicken to ‘brown’ the other smaller sides of the chicken. Honestly when chicken is cooked it turns more of a white color – but you will get some beautiful caramel-colored marks along with your black grill marks. Chicken is done when no pink is visible and it is firm to the touch. Even if you’re using tongs, the chicken shouldn’t give at all. If it does, you probably still have some pink inside. Watch carefully so it doesn’t burn. (Don’t worry. While a watched pot may never boil, watched chicken most certainly cooks!)
6. Remove chicken from grill pan and place on a cutting board to rest for about 1-2 minutes. Then slice diagonally into medallions. *If, upon cutting your chicken, you notice there is still some raw pink in the middle, just put the medallions back on the grill for about 30 seconds per side. You’ll get some of that nice carmelization on more surface area! Yum.*
7. Heat a small tortilla over medium heat in a skillet or grill pan. (you can do this while the chicken rests). Remove from skillet onto a plate. Sprinkle some cheese down the middle, if you so desire.
8. Place the chicken medallions evenly atop the cheese. If desired, you can drizzle with some buffalo or Louisiana hot sauce. *Both of these have no calories (woo!), but are high in sodium (boo).*