CHICKEN LAREDO, FINE DINING AND TACO STYLE!! MMMMM!

CHRIS TURNS A FANS SUGGESTION OF CHICKEN LAREDO MADE FAMOUS AT THE SALTGRASS STEAKHOUSE INTO HIS OWN AND MAKES IT TWO WAYS, FINE DINING AND TACO STYLE. DOUG GIVES BOTH STYLES, 5 STARS!!! THE RECIPE IS BELOW.Show more

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INGREDIENTS:
2 CHICKEN BREASTS
1 RED ONION
GARLIC
CHERRY TOMATOES
PIMENTO PEPPERS
SALSA
PEPPER JACK CHEESE
FETA CHEESE
TORTILLAS
AVOCADOS
AVOCADO/EXTRA VIRGIN OLIVE OIL BLEND

PREP:
CUT CHICKEN BREASTS IN HALF TO GET 4 EQUAL PIECES AND MARINATE IN SOY SAUCE, SALT, PEPPER, AND GARLIC FOR ABOUT 20 MINUTES.

WHILE CHICKEN IS MARINATING, CUT ABOUT 8 CHERRY TOMATOES IN HALF AND IN A FRYING PAN SAUTE WITH GARLIC IN THE OIL BLEND UNTIL TOMATOS ARE SOFT THEN PUT IN SEPERATE DISH.

SLICE RED ONION AND ALSO SAUTE WITH GARLIC IN OIL BLEND UNTIL ONIONS ARE SOFT AND ALSO PUT ASIDE IN A DISH.

PAN FRY CHICKEN IN OIL BLEND UNTIL DONE.

CHRIS'S TACO STYLE:

WHEN CHICKEN IS DONE SLICE IT THINLY. PLACE A TORTILLA IN THE STILL WARM FRYING PAN AND PLACE SLICED CHICKEN ON TORTILLA. ADD YOUR TOMATO REDUCTION, SALSA, PIMENTO PEPPERS, AND SAUTEED ONIONS AND COVER WITH PEPPER JACK CHEESE AND PLACE IN BROILER SHORTLY TO MELT CHEESE. TOP WITH SLICED AVOCADO AND FETA CHEESE AND ENJOY.

FINE DINING STYLE:

PLACE PIECE OF CHICKEN IN FRYING PAN, ADD THE TOMATO REDUCTION, SALSA, PIMENTO PEPPERS, AND SAUTEED ONIONS, COVER WITH PEPPER JACK CHEESE AND PLACE IN OVEN AT 375 UNTIL CHEESE IS MELTED. REMOVE FROM OVEN AND TOP WITH SLICED AVOCADO AND FETA CHEESE AND IMPRESS YOUR FRIENDS!

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