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Tortilla Crusted Chicken Paillard With Sacaton Relish

Servings: 4

Ingredients

  Relish:

  3 strips bacon, diced

  1 medium onion, chopped

  2 medium tomatoes, chopped

  4.5 oz can chopped green chilies

  1/4 tsp salt

  1/4 tsp pepper

  Chicken:

  4 skinless, boneless chicken breasts

  1/4 cup flour

  1 cup tortilla chip crumbs

  1 egg white, beaten with 1 tablespoon water

  2 tsp vegetable oil

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Directions

In medium saucepan, sauté bacon over medium-low heat until just crisp. Add onion; cook until light browned, about 7 minutes. Stir in tomatoes and green chilies; cook for 3 minutes more. Sprinkle salt and pepper into dish; stir. Remove from heat, cover and set aside.

Between two sheets of plastic wrap, place chicken breasts. Pound with meat hammer to 1/4 inch thickness.

Place flour in pie plate or other flat dish. Place egg white in shallow bowl. Place tortilla chip crumbs in third bowl. Dip each chicken breast first into flour, patting off excess, then into egg. Finish by coating with crumbs.

In large, non-stick skillet, warm oil over high heat. Add chicken and brown each side, turning after about 3 minutes. Reduce heat to medium-low; continue to cook chicken until firm, about 5 more minutes on each side.

To serve, place chicken on platter. Warm relish and spoon on top of chicken.


Nutritional Information:

Total Fat 15.00g 

Saturated Fat 3.00g 

Total Carbohydrate 29.00g 

Vitamin C 30.00mg,  

Calcium 11.00mg,  

Iron 1.00mg,