Chicken Breasts with Roasted Tomatillo-Avocado Salsa

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
12

Ingredients

For the tomatillo-avocado salsa:
3 lb. tomatillos, peeled, cored
1 lb. onions, quartered
7 oz. (about 6 whole) jalapeño peppers, seeded
Chopped fresh cilantro
3 tbsp. olive or vegetable oil
1 tbsp. salt
1⁄4 tsp. ground black pepper

For the fideos:

1⁄2 oz. (1/3 cup) olive or vegetable oil
1 1⁄2 lb. tomatoes, in 1⁄4 -inch dice
8 oz. onion, finely chopped
1 tbsp. salt
1 tsp. ground black pepper
2 cups chicken broth
8 oz. fideos or dried angel hair pasta

For the chicken:
12 boneless, skinless chicken breast halves (5 to 6 oz each)
Salt to taste
Ground black pepper to taste

For service:
1 lb. ripe Mexican avocados, pitted, peeled and diced
4 oz. Gouda cheese,

Steps

1. To make the tomatillo-avocado salsa: Preheat oven to 450°F. In a roasting pan, combine tomatillos, onion quarters and jalapeños; lightly coat with oil; roast until tomatillos are browned and vegetables are tender, about 45 minutes.

2. Drain tomatillo mixture, reserving the juices, and transfer to a food processor container. Process, adding reserved liquid as necessary, to make a slightly chunky sauce. Add the cilantro, 3 tablespoons oil, 1 tablespoon salt and 1⁄4 teaspoon black pepper; process until blended. Set aside.

3. To make the fideos: Break fideos into large pieces (do not take nests apart). Over medium-high heat, heat enough oil to cover the bottom of a large ovenproof skillet. Sauté fideos just until golden, about 1 minute.

4. To skillet, add tomatoes, onion, 1 tablespoon salt, 1 teaspoon black pepper and chicken broth; toss well. Cover skillet tightly; cook until pastais tender, 12 to 15 minutes.

5. For the chicken: Season chicken breasts with salt and black pepper. In a skillet, over medium-high heat, heat enough oil to cover the bottom. Add chicken; cook, turning once, until cooked through, about 7 minutes. Cut in thick slices.

6. For each serving, to order: Heat reserved tomatillo mixture until warm; stir in 1⁄3
of diced avocado. Stir Gouda cheese into hot fideos. In the center of 12 dinner plates, mound fideos, dividing equally. Fan chicken breast slices around fideos. Spoon tomatillo-avocado salsa around chicken; scatter the remaining diced avocado over salsa. If desired, garnish with baby greens.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
woman salad clean eating

At FoodService Director’s MenuDirections conference in February, nutrition expert Dr. James E. Painter shared a hilarious—and yet somewhat disheartening—video clip from “Jimmy Kimmel Live” during his keynote address, “Fats in vogue, wheat woes and uh-oh GMOs.”

In the clip, an interviewer asks people on the street who claim to maintain a gluten-free diet one simple question: “What is gluten?” Answers range from “I don’t know” to “a grain” to “wheat.” When the interviewer presses one of the passers-by further, asking why she avoids it, she replies, “It makes you fat.”

...

FSD Resources