Potato Masa Cakes with Grilled Chicken
Tortitas de Papas y Masa con Pollo AsadaStrips of pan-grilled chicken are stacked on a crisp potato masa cake for this modern Mexican presentation. The chicken can also be cooked on an outdoor grill, if desired.
Ingrediënten
Makes 4 servings
- 4 Potato Masa Cakes
- 2 teaspoons olive oil plus 1 tablespoon
- ½ teaspoon salt or to taste
- 4 skinless boneless chicken breast halves
- 3 cups fresh from about 3 ears or frozen corn kernels (thawed)
- 2 teaspoons unsalted butter
- Fresh salsa purchased or homemade
- Sour cream
- Chopped cilantro
Instructies
- Preheat the oven to 200°.
- Prepare the Potato Masa Cakes, and keep warm in the oven while cooking the chicken.
- Rub the chicken with the 2 teaspoons of oil and season with about ¼ teaspoon of the salt.
- Heat a stovetop grill pan over medium-high heat and cook the chicken breasts about 4 to 5 minutes per side or until browned with grill marks on the outside, firm to the touch, and no longer pink inside at the thickest part.
- Meanwhile, in a skillet, cook the corn with the butter, stirring, until completely heated through, 3 to 4 minutes.
- Reserve in the pan off heat.
- Remove the chicken to a cutting board and slice thinly crosswise.
- Remove the potato cakes from the oven and put 1 cake in the center of each of 4 warm plates.
- Arrange the chicken strips equally on top of each potato cake and top each with some salsa and a dollop of sour cream.
- Spoon a portion of the corn around the cakes on each plate.
- Scatter chopped cilantro over all.
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