Friday, November 6, 2009

Day 2 of Rachael Ray: Grilled Lime Cilantro Chicken Sammies with Pico- Guac

Ever make a recipe that made someone a believer? If you have been following my blog, you know that my husband is the pickiest man on the planet. He drives me nuts. He will not touch guacamole with a ten foot pole and I LOVE it. Avocado is one of my favorite foods.  I found this recipe in Rachael Ray's Big Orange Book(I have re-named it the 'Big Orange Bible') and decided to see if I could convert my husband to a guacamole fan. Mission(sort of) accomplished. While he wasn't thrilled about trying some of the pico-guac off of a spoon, he loved it as the sandwich topping. So, while he may not be the biggest avocado fan, he has certainly warmed up to it after I made this recipe. But of course, I did make one change to the recipe. My chicken cutlets were not defrosted enough, so I used a pound of ground chicken. I personally think the ground chicken absorbed the seasoning much better than a cutlet and gave the sandwich a more 'burger-like' feel. I also lightly toasted the rolls to give the sandwich some crunch.
Rachael Ray's Grilled Lime Cilantro Chicken Sammies w/ Pico- Guac
from 'Go Green Sammies')


2 tablespoons extra-virgin olive oil (EVOO)
1/3 cup chopped cilantro
2 scallions, finely chopped
2 tablespoons chopped fresh thyme
Grated peel of 1 lime plus juice of 2 limes
2 teaspoons hot pepper sauce
Salt and pepper
Four skinless, boneless chicken breasts
2 avocados
1 small red onion, finely chopped
1 small plum tomato, seeded and finely chopped
2 jalapeƱo chiles, seeded and finely chopped
1 large clove garlic, grated or finely chopped
Juice of 1 lemon
4 hamburger buns or crusty rolls, split and toasted
1 head bibb lettuce or green leaf lettuce
Tortilla chips, for serving

In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes. Preheat a grill or grill pan to medium-high. Grill the chicken until cooked through. In a medium bowl, mash together the avocados, red onion, tomato, jalapeƱos, garlic, lemon juice and remaining lime juice; season with salt. Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.

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