Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Pan Roasted Chicken Breast with Shallot “Mayo”
Course:
Dinner, Lunch, Main Course, Main Dish
Cuisine:
American, Poultry
Yield:
4
people
Materials
4
4-0z
chicken breasts
1
teaspoon
blacken seasoning (salt free)
2
poblano peppers
de-seeded & cut into quarters
6
shallots
roasted in the oven unitl very soft
2
oz
silken tofu
(such as Mori-nu soft variety)
2
lemons
juiced
1
tablespoon
apple juice concentrate
1/4
teaspoon
black peppercorns
ground
1/2
teaspoon
fresh garlic
chopped
1
tablespoon
Z-Trim*
1
cupbaby a
arugula (baby)
chiffonaide
8
tomatoes
oven dried
8
bread (multigrain)
sliced
Instructions
In a blender add shallots, z-trim, tofu, garlic, pepper, apple juice & lemon juice and blend until smooth.
Season chicken and let come to room temperature.
In a very hot skillet sear chicken for 1 minute. Flip and add poblano peppers.
Place chicken in a 400-degree oven for 4 minutes or until chicken is cooked.
While chicken is cooking toast the bread.
When bread is toasted slather generously with “mayonnaise”.
Place chicken on bread and layer with tomatoes, poblanoes, and arugula.
Place top on the sandwich and cut in half.