Monday, January 17, 2011

Grilled Chicken and Mushroom Tostadas with Tomato Chutney

Servings: 6 to 8
Preparation Time: 45 minutes

6 medium plum tomatoes, seeded and diced (about 3 cups)
¼ cup brown sugar
¼ cup white wine vinegar
3 medium garlic cloves, minced (about 1 ½ teaspoons)
½ teaspoon hot paprika
½ teaspoon ground ginger
Salt and freshly ground pepper

1 tablespoon olive oil
2 large (4 to 6-ounce)skinless, boneless chicken breast halves
8 ounces button mushrooms, sliced (about 2 cups)

2 medium plum tomatoes, seeded and diced (about 1 cup)
2 ounces grated white American cheese (about ½ cup)
1 bunch (6 to 8) green onions, thinly sliced on the diagonal (about ½ cup)

8 to 10 (6-inch corn tortillas)
Vegetable oil for frying

Prepare the chutney by placing 6 dice plum tomatoes into a sauce pan over medium heat. Stir in the brown sugar, vinegar, garlic, paprika and ginger. Simmer for 15 to 20 minutes, until thickened. Season with salt and pepper.

Place 1 tablespoon olive oil into a grill pan over medium high heat. Season the chicken breasts with salt and pepper. Grill the chicken in the pan, turning once, about 5 to 7 minutes per side. Let the chicken rest for 5 minutes.

Cook the mushrooms in the grill pan until soft and golden, about 5 minutes. Season with salt and pepper.

Slice the chicken across the grain into thin strips. Place the chicken into a bowl. Spoon the chutney over top of the chicken and toss.

Heat enough vegetable oil to coat the bottom of a skillet, over medium high heat. Place 1 tortilla into the hot oil. Cook for 30 to 60 seconds or until the tortilla is bubbled and golden. Use tongs to transfer the fried tortilla to a paper towel to drain. Continue until all of the tortillas have been cooked.

Assemble the tostadas by layering the ingredients on top of the fried tortillas. Start with the chutney coated chicken strips. Top with a spoonful of mushrooms, a sprinkle of diced tomatoes and a drizzle of grated cheese. (At this point, you may place the tostadas under a broiler to melt the cheese. Garnish with slices of green onion.)

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