Tostito Chicken with Cilantro Couscous

  • Yield: 4 servings


1/4teaspoon cumin
1/4teaspoon chili powder
1/2cup mayonaise
4-- chicken breast
2-- garlic cloves, crushed
1/4teaspoon salt
1/4teaspoon black pepper
1/4teaspoon chili powder
20-- ozs. green enchilada sauce,
-- (reserve 12 ozs.)
7-- ozs. green chilies, diced
1-- sm. onion, diced
1cup Monteray Jack cheese, grated
2cups tortilla chips, crushed
-- *Cilantro couscous
1tablespoon olive oil
1/4cup green onion, finely sliced
1/4cup green bell pepper, finely diced
1/2cup green salsa
2cups chicken stock
2cups couscous
1/2cup cilantro, finely chopped
2-- limes, quartered


In a medium bowl, blend CUMIN, CHILI POWDER and MAYONAISE. Set aside.
Wash CHICKEN BREAST in cold water. Pat dry with paper towel. Place CHIKEN BREAST in large bowl and rub GARLIC, SALT, PEPPER, and CHILI POWDER until fully coated. Place each coated CHICKEN BREAST between a layer of plastic wrap and pound until flat. Place each flat piece on a baking sheet. In a small bowl, combine 1 cup ENCHILADA SAUCE (reserving 12 ozs.), ONION, green CHILIES, and CHEESE. Using a tablespoon, stuff each CHICKEN BREAST evenly with CHEESE filling, taking care not to overfill. Fold in the sides and begin to roll CHICKEN BREAST from the bottom to the top. Keeping the seam side down Set aside Carefully, take each stuffed CHICKEN BREAST bundle one at a time and lightly coat in blended MAYONAISE mixture, roll in crushed TORTILLA CHIPS until covered and set in ungreased baking dish seam side down.
Repeat steps until all are coated. Bake in 400 degree oven for 25-30 minutes.
In a medium sauce pan, heat OLIVE OIL, saute' GREEN ONIONS and BELL PEPPER until tender. Add SALSA, CHICKEN STOCK and bring to a boil. Throughly stir in COUSCOUS and CILANTRO, remove from heat, cover and set aside. In a small sauce pan heat reserved ENCHILADA SAUCE. For service, place 3 oz. of heated ENCHILADA SAUCE in center of plate, top with CRUSTED CHICKEN ENCHILADA and a side serving of fluffed CILANTRO COUSCOUS. Finished with a splash of LIME. Garnish with a LIME wedge and a sprig of CILANTRO. Serves 4