When I started preparing this dish, the only thing I had in mind was chicken and my favorite cilantro & lime. These two ingredients – cilantro and lime have such a strong flavors and it goes very well with any meat especially chicken & fish. A spicy cilantro lime marinade is common recipe I use in my kitchen.
I use a zip lock bag to refrigerate the marinated meat. Just pour the blended paste, add lemon and extra virgin oil, check the seasoning as and when required, put the chicken pieces and shake shake !! And straight away to the chill.
Talking about using chicken breast, it is a lean meat and gets cooked very fast. One problem we always face is that the bottom of the chicken breast cooks faster as the size is thin and the other part takes longer to cook, resulting a tough dry piece of cooked meat . It is important to shape and even the chicken using a pounder. Just keep the chicken breast beneath a piece of cling film and pound it with a pounder or something heavy especially on the thick side. This helps the chicken to absorb all the flavours of marinade and cook evenly on all sides.
Since I am all set with the chicken, what I needed was a sauce to go along with it. Few days back, I had got a box of red ripe tomatoes from a farm and it was quite a lot. And I had also got an avocado in my refrigerator and all I could think of was ‘Mexican’. It is one of our favorite cuisine ever. And I decided to go for a salsa as a sauce along with some rice and serve with slices of Avocado.
So far everything looked all fine and I could literally feel and see what my dish looked like. Now all I wanted was some creaminess to the whole dish. The solution – a good sprinkle of melted cheese on top and what I had in stock was a big block of mozzarella cheese.
For this recipe : two things require prior preparation, that is marinating the chicken and preparing the salsa. Salsa can be made fresh, however I felt it tastes better if it is kept chilled for an hour or so.
Melting the cheese require to use your oven broiler, that’s the best method. Prepare your plate with some rice, a sprinkle of cheese and just pull into the oven for few minutes. In case you do not want to do that, in a pan, place the rice and cheese, cover it with a lid and cook on a very slow flame. But transferring from a pan to plate may mess up your plating a bit.
This is one of the dish I enjoyed preparing and even more when my family appreciated for it.I hope everyone will try it- I guarantee it is full of flavors and you will definitely cook it again and again.