GRILLED CHICKEN WITH CACTUS

Grilled Chicken with Cactus image

Number Of Ingredients 9

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Basic Cooked Tomato Sauce
2 cups water-packed jarred cactus strips (nopalitos), drained
2 tablespoons olive oil
1/2 medium white onion, finely chopped
1 clove garlic (medium), finely chopped
1 teaspoon salt, or to taste
4 boneless skinless chicken breast halves
Freshly ground pepper, to taste
, crumbled queso, fresco (fresh Mexican cheese), or mild feta cheese

Steps:

1. Prepare the tomato sauce. Reserve in the pan off heat. Cut the cactus strips into 1/2-inch pieces. Rinse well. 2. In a medium skillet, heat 1 tablespoon of the olive oil and cook the onion, stirring, until it starts to brown, about 4 minutes. Add the garlic, reserved cactus and 1/4 teaspoon of the salt. Cook, stirring, 2 minutes. Reserve off heat. 3. Brush the chicken with the remaining olive oil and season with the remaining salt and pepper. Heat a stove top grill pan over medium-high heat and cook the chicken about 4 to 5 minutes per side or until well marked from the grill, firm to the touch, and no longer pink inside at the thickest part. 4. To serve, reheat the tomato sauce and cactus. Divide the cactus evenly among 4 serving plates and place 1 chicken breast on top of each serving. Spoon some of the heated tomato sauce over each chicken breast. Sprinkle with cheese. Serve hot. Pass remaining sauce at the table.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