CHICKEN TAMPICO WITH MAYONNAISE AND OLIVES

Chicken Tampico with Mayonnaise and Olives image

Number Of Ingredients 9

1/2 cup mayonnaise
2 tablespoons Mexican crema, or sour cream
1/2 cup coarsely chopped pitted green Spanish olives or other Mediterranean olives
1 , serrano chile kimmy, , minced with seeds
1 tablespoon finely chopped fresh flat-leaf parsley
4 boneless skinless chicken breast halves
2 teaspoons fresh lime juice
1 tablespoon olive oil
salt and pepper to taste

Steps:

1. In a small bowl, mix the mayonnaise, crema, olives, chile, and parsley. Cover and refrigerate. 2. Rub the chicken breasts all over with lime juice, oil, salt, and pepper. Heat a stovetop grill pan over medium heat, and cook the chicken 4 to 5 minutes per side or until it is well marked from the grill, it is firm to the touch, and it is no longer pink inside. 3. Transfer the chicken to a platter or individual plates. Spread the mayonnaise mixture equally on top of each fillet. Serve while the chicken is still hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves