Text 14202, 76 rader
Skriven 2014-06-14 17:53:36 av Dave Drum (1:18/200)
Ärende: Chile 6559
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Chicken Mole Sandwich
 Categories: Breads, Poultry, Sauces, Vegetables, Chilies
      Yield: 4 Servings
 
      3    Dried New Mexico or pasilla
           - peppers
    1/4 c  Chopped onion
      3    Cloves garlic; chopped
      1 tb Cooking oil
  1 1/2 oz Mexican-style sweet or
           - semisweet chocolate;
           - chopped (about 3 tb)
      4    (4 oz ea) chicken breast
           - halves; skinned, boned
      1 sm Avocado; halved, seeded,
           - peeled, mashed
      2 tb Mayonnaise
    1/8 ts Salt
    1/4 ts Ground red pepper
      2    Bolitos, bollilos, or other
           - Mexican rolls or hard
           - rolls, approximately 6" in
           - diameter, split
           Baby romaine or other green
           - lettuce leaves
           Tomato slices
    1/2 md Papaya; peeled, seeded,
           - sliced
 
  For mole, remove stem and seeds from peppers; coarsely
  chop peppers and set aside. In a large skillet cook onion
  and garlic in hot oil over medium-high heat for 4 to 5
  minutes or until onions are brown. Add the dried peppers
  and 1/2 cup water; reduce heat and stir in chocolate.
  
  Cook and stir over medium heat, uncovered, for 3 to 5
  minutes or until thickened and bubbly. Cool slightly.
  Transfer mixture to a food processor bowl or blender
  container; cover and process or blend until a smooth
  paste. Set aside to cool. Reserve 1 to 2 tablespoons mole.
  
  Season chicken with salt, if desired. Using a sharp knife,
  carefully butterfly-cut each breast; spread inside face of
  each breast with mole. Fold closed.
  
  Rub the outside of each breast with reserved mole. Grill
  breasts on the rack of an uncovered grill directly over
  medium coals for 12 to 15 minutes or until tender and no
  longer pink, turning once halfway through. Cover and
  chill.
  
  In a small bowl stir together avocado, light mayonnaise
  dressing, salt, and the ground red pepper, if desired.
  Slice chicken into 1/4- to 1/2-inch-thick slices. Spread
  avocado mixture on split rolls; layer with chicken,
  romaine, and tomato slices. Garnish with sliced papaya.
  Serve open-faced.
  
  Makes 4 sandwiches.
  
  Make-Ahead Tip: Up to 8 hours ahead, prepare and grill the
  chicken. Cover and chill until ready to serve.
  
  Better Homes & Gardens | September 2011
  
  MM Format by Dave Drum - 22 September 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fish should smell like the tide. Once they smell like fish it's too late. 
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)