Freshly-picked, just for your menu! For serving on a wooden plate or platter with a garlic puree, Chef Mikel Anthony’s feature chicken addition is seasoned and pan-seared with McCormick Culinary® Sea Salt Mediterranean Fine Grind, McCormick Culinary® Black Pepper, Ground and McCormick® Grill Mates® Mojito Lime Seasoning. For that extra summer touch, serve with a garnish of green and red strawberries and fresh jalapeños.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.
Yield: 4 Servings
INGREDIENTS
Mojito Lime Chicken
- 1 each Chicken Breast
- 1 tablespoon McCormick® Grill Mates® Mojito Lime Seasoning
- 1 each Chile Lime
Strawberry Salad
- 3 each Green strawberries, sliced
- 3 each Red strawberries, sliced
- 1 each Jalapeno, sliced
- 1 part Vinegar
- 1 part Water
- 1 part Sugar
- 1 teaspoon McCormick Culinary® Black Pepper, Ground
- 1 teaspoon McCormick Culinary® Sea Salt, Mediterranean Fine Grind
Garlic Puree
- 2 each Green garlic, chopped
- 1 cup Chicken Stock
- ½ teaspoon Vinegar
- 1 teaspoon Olive Oil
INSTRUCTIONS
For the Mojito Lime Chicken:
- Remove breast from chicken and French.
- Season with McCormick Culinary® Sea Salt, Mediterranean Fine Grind, McCormick Culinary® Black Pepper, Ground, and McCormick® Grill Mates® Mojito Lime Seasoning.
- Pan sear.
For the Strawberry Salad:
- Slice green strawberries into quarters.
- Put vinegar, salt, sugar and water into a pot and bring to a boil.
- Pour over green strawberries and let it sit until cooled.
- Slice strawberries and jalapeno thin.
For the Garlic Puree:
- Heat chicken stock in pot and chopped green garlic.
- Put in blender and pour in chicken stock until desired consistency.
- Add a touch of vinegar and olive oil to finish blend.
- Season to taste.
For Serving:
- On a wooden plate, spread the garlic puree and top with mojito lime chicken sliced on the bias. Garnish with green and red strawberries and jalapenos.
For more flavorful inspiration, visit: www.mccormickforchefs.com
