Southwestern Chicken Paillards With Peach Salsa

Southwestern Chicken Paillards With Peach Salsa


FOR THE SOUTHWESTERN SPICE RUB:

((SOUTHWESTERN SPICE RUB 1))
((SOUTHWESTERN SPICE RUB 2))

1 tablespoons Ancho chile powder
1 Tablespoon Chipotle chile powder
2 teaspoons toasted ground cumin
1 tablespoon toasted ground coriander
1 tablespoon Smoked Spanish Paprika
1 tablespoon dried Mexican Oregano
1 teaspoon freshly cracked black pepper
1 tablespoon crushed sea salt
1 teaspoon cayenne pepper
1 1/2 tablespoon garlic powder
1 teaspoon crushed red pepper flakes

((PEACH SALSA))

FOR THE PEACH SALSA:
1 firm ripe peach diced, about 1/2 cup
1 firm ripe nectarine diced, about 1/2 cup
1 firm ripe plum diced, about 1/4 cup
1/2 small red onion, diced, about 1 tablespoon, or more to taste
1/4 cup chopped fresh cilantro
1 serrano or jalapeno chile, seeded and minced juice of one lime, or more to taste sea salt to taste


INSTRUCTIONS:
Trim Boneless Skinless Chicken Breasts and rub with Spice Rub.
Place a pan over medium heat, add oil and butter, and sear each piece of chicken until golden brown, about 3-4 minutes per side. 
Dice the fruit and onion, and mince the chile pepper (wear gloves if
sensitive).
Mix salsa ingredients together and add lime juice and salt to taste.  Add cilantro and mix together. Set aside to allow flavors to blend.

((TOMATO AND PEACH SOUP WITH SPICED SHRIMP))

Tomato and Peach Soup with Spiced Shrimp

1 lb firm-ripe peaches, about 2 cups
1 1/2 lb ripest tomatoes, chopped, about 4 cups
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
2 teaspoons chopped fresh tarragon, or more to taste
1 teaspoon sea salt

1/4 to 1/2 cup water
4 Shrimp for Garnish

INSTRUCTIONS:
Peel and devein shrimp, leaving tail on.
Rub shrimp with Spice Rub and grill or sear until just cooked through.  Set aside and refrigerate until ready to use.
Purée the peaches, tomatoes, shallots, oil, vinegar, tarragon, and sea salt in a food processor or blender until very smooth, about 1 minute.
Strain through a medium sieve, discarding the solids.
Add water to create the desired consistency. Taste to correct seasonings, and chill until very cold.
Place in bowls and top each with a spiced shrimp.

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