Tequila Flavored Grilled Chicken Breast With Mango Chutney On Sesame Tortilla
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
40
Spice
61
Sweetness
57
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Ground Cloves5 tbsps
Rice Wine Vinegar2 cups
Bread Flour1 tsp
Salt1 tsp
Baking Powder3 cup
Water (warm)4 tbsps
Corn Oil3 tbsps
Sesame SeedDirections:
1
Pulverize first 7 ingredients in blender
2
If sauce is too spicy for your taste, add additional small amount of orange juice and sugar to diminish the "heat"
3
Add chopped cilantro after other ingredients blended so that the cilantro retains leafy appearance
4
Marinate chicken breast for 1 hour - do not marinate too long or the meat will get soft and start to cook because of the acid in the lime juice
5
Grill chicken breast until they have nice grill marks and are just done
6
Salt meat to taste
7
Cut slices on bias for presentation
8
Mango Chutney: Cut mango into bite size pieces, about 1/2 to 1-inch long
9
Reserve any mango juice for the mixture
10
Place all ingredients in an 8 to 10-inch frying pan and simmer on low to medium heat for 15 minutes
11
Stir frequently to avoid burning
12
Remove from heat and when cool place in covered container and refrigerate for at least 2 hours
13
Keeps for at least 4 to 5 days
14
Best served slightly chilled
15
Tortillas: Mix dry ingredients, except sesame seeds, in large bowl
16
Add oil to dry ingredients then slowly add warm water until a ball forms and dough does not stick to the surface
17
Knead briefly, cover with plastic and let rest for at least 30 minutes
18
Divide dough into 10 pieces
19
Roll out dough with floured rolling pin to about 7 or 8 inches or use tortilla press
20
Be sure to use waxed paper or parchment paper to prevent the dough from sticking to the press
21
Put the sesame seeds on a plate and lay the tortilla on the seeds - you can place sesame seeds on one or both sides depending on amount of sesame taste desired
22
Since the seeds will be cooked directly, a lot of sesame flavor will be released
23
Cook each tortilla on non-greased non-stick griddle until each side begins to brown, about 45 seconds to 1 minute per side
24
Some of the seeds will pop
25
These tortillas are best served immediately while warm
26
Keep them covered with a tea towel
27
If stored, wrap tightly and reheat before serving
28
Place tortillas on a platter, add grilled, sliced chicken and top with mango chutney
29
Garnish with cilantro sprigs, if desired