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Chicken Tampico with Mayonnaise and Olives |
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Serves: 4
Print this Recipe
(Pollo con Mayonesa y Aceitunas)
Category: Other Fried, Grilled, and Baked Chicken Dishes
The contrast of pan-grilled chicken, hot from the pan, spread with a blend of cold mayonnaise, Mexican crema, and olives--in the style of Tampico, on the Gulf of Mexico--makes a delightful lunch or light supper. Mexican crema is widely available in most supermarkets or in Mexican markets. Sour cream is an acceptable substitute. Serve with bolillos (oval Mexican sandwich rolls) or other crusty bread.
1/2 cup mayonnaise
2 tablespoons Mexican crema, or sour cream
1/2 cup coarsely chopped pitted green Spanish olives or other Mediterranean olives
1 serrano chile, minced with seeds
1 tablespoon finely chopped fresh flat-leaf parsley
4 boneless skinless chicken breast halves
2 teaspoons fresh lime juice
1 tablespoon olive oil
Salt and pepper to taste
1. In a small bowl, mix the mayonnaise, crema, olives, chile, and parsley. Cover and refrigerate.
2. Rub the chicken breasts all over with lime juice, oil, salt, and pepper. Heat a stovetop grill pan over medium heat, and cook the chicken 4 to 5 minutes per side or until it is well marked from the grill, it is firm to the touch, and it is no longer pink inside.
3. Transfer the chicken to a platter or individual plates. Spread the mayonnaise mixture equally on top of each fillet. Serve while the chicken is still hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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