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CHICKEN ACAPULCO WITH ROASTED RED PEPPER & CHIPOTLE PEPPER SAUCE
yield: 20 servings
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| | Ingredients | | Weight | | Measure |
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| | Chicken breasts, boneless, skinless, butterflied
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| | 20 ea. |
| | Flour, sifted
| | 10 oz.
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| | Tomatoes, sun-dried, soaked
| | 2-1/2 lbs.
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| | Avocados
| | 3-3/4 lbs.
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| | Pepper Jack cheese, sliced
| | 2-1/2 lbs.
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| | Roasted Red Pepper & Chipotle Pepper Sauce (see below)
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| | 2-1/2 qts. |
| | Pineapple slices, cut in half, for garnish
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| | 10 ea. |
| | Orchids, for garnish
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| | 20 ea. |
| | Whirl® (liquid butter/substitute)
| | 12 oz.
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Roasted Red Pepper & Chipotle Pepper Sauce
| | Ingredients | | Weight | | Measure |
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| | Water
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| | 1 qt. |
| | Chicken base
| | 1 oz.
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| | TABASCO® brand Chipotle Pepper Sauce
| | 6 oz.
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| | Heavy cream
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| | 1 qt. |
| | Roux (2-1/2 oz. olive oil and 2-1/2 oz. flour)
| | 5 oz.
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| | Garlic, chopped
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| | 1 tsp. |
| | Red peppers, roasted, chopped
| | 4 oz.
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Method
| 1 | | Lightly dredge each chicken breast in flour. In a sauté pan over medium heat, sauté chicken for 2-1/2 minutes on each side, or until done. |
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| 2 | | Place chicken breasts on sheet pan and cover each with 2 oz. sun-dried tomato and a 3-oz. slice of avocado. Place a slice of Pepper Jack cheese on top. Melt in 350°F oven for 1-1/2 minutes. |
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| 3 | | For the Roasted Red Pepper & Chipotle Pepper Sauce, combine water, chicken base, TABASCO® Chipotle Pepper Sauce and heavy cream in a saucepan. Bring to a light boil. Stir in roux to thicken. Add garlic and chopped red peppers, and simmer another 5 minutes. |
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| 4 | | Remove chicken from oven and drizzle with 3 oz. Roasted Red Pepper & Chipotle Pepper Sauce. |
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| 5 | | Garnish chicken with a half slice of pineapple and an orchid, and serve. |
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