Chicken and Zucchini
1 8 oz. Chicken breast, butterflied and center cartilage removed
1 Tablespoon Clarified Margarine
1 Zucchini, sliced into 1/8" rounds
1 1/2 Tablespoons Corn
6 1/4" strips Roasted Red Bell Pepper
Seasoning or salt and pepper – to taste
1/4 cup Heavy Cream
In a sauté pan, over a medium flame, heat clarified margarine.
Add chicken breast, skin side down, cook until golden brown, about 3 minutes, turn and place into a pre heated 350° F. oven, cook for approximately 3 minutes.
Remove from oven.
Add zucchini slices, corn, crushed chiles, roasted red bell pepper strips (see Pepper Roasting Procedure below), season with seasoning or salt and pepper to taste.
Sauté for approx. 1 minute. Add heavy whipping cream, lower flame and cook until sauce thickens.
Serve with Charra Beans and Mexican Rice.
*Pepper Roasting Procedure
Over an open flame, roast red bell peppers. Using metal tongs, hold a pepper over flame and roast till outer skin is charred, turning as necessary.
When finished place in a Ziploc bag and allow to cool. When cool, remove all outer skin, cut in half, remove all seeds and cut into ¼" strips. Hold for later use
1 lb. fresh avocados
2 TBS of fine diced onion
¼ cup tomatoes, seeded, diced ¼"
Dash of garlic powder or granulated garlic
Salt to taste
Wash all produce before using.
Cut avocado in ½, remove seed.
Using a soup spoon remove avocado meat from shell. Place avocados into a mixing bowl and mash (leave chunks of avocado)
Add the rest of ingredients and fold gently, check for salt level. If you desire, add deveined and seeded fresh diced jalapeños or Serrano peppers.