Saturday, May 30, 2009

Open Faced Southwestern Chicken Sandwiches with Black Bean Salsa

This recipe is from my friend Kelly, she said it's not too tough to make despite how it looks. She found this recipe in the Southern Living magazine.

- 4 skinned and boned chicken breast halves (I love to use the thin sliced ones if I can find them)
- 2T chopped fresh cilantro
- 2T vegetable oil
- 2 t chili powder
- 1/4 t ground red pepper
- 1 garlic clove, minced
- 1 cup (4 oz) shredded Mexican four-cheese blend
- 1/3 cup mayo
- 4 (1 inch thick) French bread slices, lightly toasted
- Black Bean Salsa (recipe below...don't worry, it's easy)

Place chicken breasts b/t 2 sheets of heavy-duty plastic wrap, and flatten to 1/2" thickness using a meat mallet or rolling pin.
Stir together cilantro and next 4 ingredients (veg oil, chili powder, red pepper, garlic). Spread on chicken.
Grill, covered with grill lid, over medium-high heat for 8-10 minutes on each side or until chicken is done.
Meanwhile, stir together cheese and mayo. Spread on bread slices. Place bread, cheese mixture side up, on a baking sheet.
Broil 6 inches from heat for 1-2 minutes or until cheese melts. Place chicken on bread and serve (cover) with black bean salsa.

Black Bean Salsa

- 1 plum tomato
- 1 avocado
- 1/3 cup chopped red onion
- 1 (15-oz) can black beans, rinsed and drained
- 1.5 T chopped fresh cilantro
- 1 T olive oil
- 2 T lime juice
- 1/8 t dried crushed red pepper
- 1/8 t salt

Dice tomato. Peel, seed, and dice avocado. Combine tomato, avocado, onion, beans and cilantro in a bowl.
Whisk together oil and remaining 3 ingredients (lime juice, crushed red pepper, salt). Toss with bean mixture. Cover and chill, if desired.

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