Tex-Mex Chicken Club
candace
ingredients
- 1/2 tablespoon EVOO
- 4 slices smoky bacon, chopped
- 2 pieces boneless, skinless chicken breasts
- Salt and pepper
- 1/2 teaspoon ground cumin, eyeball the amount in the palm of your hand
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 2 small or 1 large ripe avocado
- 1/2 small red onion, finely chopped
- 1 clove garlic, grated or pasted
- 1 small jalapeno pepper, seeded and finely chopped
- 1 lime
- 4 slices ripe tomato
- 4 leaves leaf lettuce
- 1 tablespoon butter
- 4 large eggs
- 4 deli slices Pepper jack cheese, Monterey Jack or cheddar cheese
- 8 Slices white or wheat Pullman bread, toasted
directions
- 1
Heat a drizzle of EVOO in large skillet over medium high heat. Add the bacon to the skillet and cook until crisp, 3-4 minutes, drain bacon and reserve. Wipe out all but 1 tablespoon of the drippings. Halve the chicken breasts across, producing 4 cutlets. Add cutlets to the skillet and season with salt, pepper and cumin, oregano and chili powder. Cook chicken 3 minutes on each side to golden and firm.
- 2
Mash avocado with onions, garlic, jalapeno, the zest and juice of 1 lime. Stir in bacon bits. Taste the guacamole and season with a pinch or 2 of salt if you think it necessary.
- 3
Remove chicken form skillet then wipe clean and reduce heat top medium. Add butter and melt. Fry eggs to medium or well, 4-5 minutes, turning after 3 minutes. Melt cheese over each egg under loose foil tent in last minute or so of cook time.
- 4
Place fried eggs on toast and top with thin chicken cutlet, lettuce, tomato and bacon guacamole, set toast tops in place and cut corner to corner.
notes
http://www.rachaelrayshow.com/food/recipes/tex-mex-chicken-club/
Source: candace
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