Chicken Tampico With Mayonnaise And Olives Recipes

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
• Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN TAMPICO WITH MAYONNAISE AND OLIVES

Steps:

• 1. In a small bowl, mix the mayonnaise, crema, olives, chile, and parsley. Cover and refrigerate. 2. Rub the chicken breasts all over with lime juice, oil, salt, and pepper. Heat a stovetop grill pan over medium heat, and cook the chicken 4 to 5 minutes per side or until it is well marked from the grill, it is firm to the touch, and it is no longer pink inside. 3. Transfer the chicken to a platter or individual plates. Spread the mayonnaise mixture equally on top of each fillet. Serve while the chicken is still hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED TAMPICO CHICKEN BREAST

Steps:

• In a bowl season the breast with salt and pepper.
• Add carrot, orange, and pear juices along with apple cider vinegar.
• Now incorporate ginger, garlic and chili sauce.
• Use a rubber spatula or your hand to mix items together.
• Cover bowl with plastic wrap and refrigerate for at least 20 minutes. (Okay to marinate overnight).
• Remove from refridgerator and grill for 7 minutes on the first side, flip and grill 5 minutes on other side. (Internal temperature of 160-165 degrees).
• Remove from grill and allow chicken breast to rest in a small bowl for 2 to 5 minutes.
• Slice the breast at an angle.
• Note: You can create a delightful reduction sauce to accompany your dish by doubling the amount of marinade made and saving half for your sauce before beginning your prep. Start with a hot sauce pan, add the reserved marinade liquid with 2 ounces of chicken broth and reduce sauce by half.