Southwestern Chicken Bread Bowl Recipe
Ingredients
| 1 pound boneless, skinless chicken breasts | ||
| 1/3 cup hot jalapeno jelly, melted | ||
| Sun-dried Tomato and Jalapeno Puree | ||
| Tomatoes | 1/2 Cup (16 tbs), dried | |
| Jalapeno | 1 , pickled | |
| Corn-Jicama Salsa | ||
| Garlic | 2 Clove (5gm), peeled | |
| 4 green onions, quartered (about 1/2 cup) | ||
| 1/3 cup chopped cilantro 1 cup very coarsely chopped jicama | ||
| Frozen corn | 1 Cup (16 tbs), thawed | |
| 1/4 cup regular or light sour cream | ||
| Lime juice | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1 round loaf sourdough bread, about 7 inches | ||
| Napa cabbage | 6 Cup (16 tbs), finely shredded | |
| 1 avocado, peeled, halved, pitted, and thinly sliced | ||
Directions
To Cook Chicken: Preheat coals or broiler.
Generously brush 1 side of chicken with jelly.
Grill, jelly side down, 3 to 4 inches from coals or broil as close to unit as possible for about 3 minutes.
Brush with jelly, turn, and cook for 3 to 5 minutes, or until cooked through.
Cool and cut into 3/8-inch strips.
To Make Puree: Place the tomatoes in a medium microwavesafe bowl and cover with water.
Microwave on high (100%) for 3 to 4 minutes, or until soft.
Remove from water, place in food processor with metal blade and process with jalapeno until finely minced, scraping sides as needed.
Puree will not be smooth.
To Make Salsa: In a food processor with the metal blade, process garlic and jalapeno until minced.
Add green onions and cilantro; pulse until finely chopped.
Add jfcama and pulse until coarsely chopped.
Remove to a bowl and stir in corn, sour cream, lime juice, and salt. (Salsa may be refrigerated overnight and drained before using.) To Assemble Sandwich: Cut a slice off top of bread for a lid.
Cut out bread from bottom and sides, leaving a 1/2-inch shell.
Spread bottom, sides, and underside of lid with the puree.
Layer half the chicken, cabbage, salsa, and avocado into bread bowl.
Repeat with second layer of each.
Cover with bread lid and wrap loaf in foil.
Refrigerate weighted down with a baking sheet and tin cans or bricks for 1 hour.
Generously brush 1 side of chicken with jelly.
Grill, jelly side down, 3 to 4 inches from coals or broil as close to unit as possible for about 3 minutes.
Brush with jelly, turn, and cook for 3 to 5 minutes, or until cooked through.
Cool and cut into 3/8-inch strips.
To Make Puree: Place the tomatoes in a medium microwavesafe bowl and cover with water.
Microwave on high (100%) for 3 to 4 minutes, or until soft.
Remove from water, place in food processor with metal blade and process with jalapeno until finely minced, scraping sides as needed.
Puree will not be smooth.
To Make Salsa: In a food processor with the metal blade, process garlic and jalapeno until minced.
Add green onions and cilantro; pulse until finely chopped.
Add jfcama and pulse until coarsely chopped.
Remove to a bowl and stir in corn, sour cream, lime juice, and salt. (Salsa may be refrigerated overnight and drained before using.) To Assemble Sandwich: Cut a slice off top of bread for a lid.
Cut out bread from bottom and sides, leaving a 1/2-inch shell.
Spread bottom, sides, and underside of lid with the puree.
Layer half the chicken, cabbage, salsa, and avocado into bread bowl.
Repeat with second layer of each.
Cover with bread lid and wrap loaf in foil.
Refrigerate weighted down with a baking sheet and tin cans or bricks for 1 hour.
Chef
